Chipotle Chili Con Carne Recipes

CHILI CON CARNE

Steps:

• Set the Instant Pot to sauté, medium and add 2 tsp of cooking oil.When it's heated, toss in the chopped onion and carrot and saute for 4 or 5 minutes until softened.
• Add the cubed beef (or ground) along with the chili powder and salt. Stir to coat the meat and sauté for another 5 minutes or so, stirring every few minutes to brown the meat evenly.
• Add the tomatoes and the crushed garlic and bring up to a boil
• Put the lid on the Instant Pot, be sure to set the vent to the 'sealed' (pressure cook) position. The photo shows the correct position. Hit Cancel, then press Pressure, set it to high for 20 minutes.
• Once the pressure cycle is done, the pot will beep. Press Cancel. You can use the quick release method to release the steam and open the lid.
• Hit the Saute button and add the tomato paste and kidney beans, giving it a good stir.
• At this point, you just need to bring it up to simmer for 10 or 15 minutes and it's ready to enjoy! Serve sprinkled with chopped cilantro and a side of tortilla chips.

CHIPOTLE CHILI CON CARNE

Steps:

• Cook the bacon in a large, heavy pot (such as a Dutch oven) over medium heat until browned. Transfer the bacon with a slotted spoon to a paper towel-lined plate and reserve all of the bacon drippings in the pot.
• Season the beef chunks with salt and pepper. Increase the heat to medium-high and sauté the beef chunks, in 4 to 5 batches (so the pieces aren't overcrowded), in the bacon drippings for 5 minutes per batch until they're browned. Transfer the beef to a plate.
• Pour off all but 3 tablespoons of fat from the pot (add vegetable oil if you don't have enough fat left), reduce the heat to medium, and then add the onions, peppers and garlic. Sauté the vegetables, stirring occasionally, until they begin to brown, 8 to 10 minutes.
• Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef, along with any juices, to the pot. Stir in the bay leaf, diced tomatoes (with liquid) and chipotles in adobo. Bring the mixture to a simmer and cover the pot.
• Simmer the mixture (covered), stirring occasionally, until the beef is very tender, about 3 hours.
• Uncover the pot and increase the heat to a boil. Boil the chili, stirring frequently, for 10 minutes until it thickens slightly.
• Stir in the kidney beans and season with salt and pepper. Simmer the chili for 5 minutes and then stir in the reserved bacon. Serve the chili with assorted toppings.

CHIPOTLE CHILI CON CARNE

Steps:

• in large dutch oven brown meats till crumbled.
• drain all but 1 tablespoon of drippings.
• saute onion, green pepper,and garlic about 10 minutes.
• add meat back to dutch oven.
• add tomatoes,tomato sauce,chipotles,adobo sauce and seasonings.
• stir well and simmer for at least 1 hour.
• serve with condiments of choice!

SMOKY CHILLI CON CARNE

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

CHIPOTLE CHILI CON CARNE

Steps:

• Toss beef in combined chili powder and cumin. Coat large saucepan with cooking spray; heat over medium heat.
• Add beef, cook 5 minutes stirring occasionally.
• Add beef broth and chipotle chilies with sauce, bring to a boil. Reduce heat, cover and simmer for 1 hour 15 minutes or until beef is very tender.
• With slotted spoon, transfer beef to cutting board, leaving juices in pan. Using two forks, shred beef. Return beef to pan and add tomatoes and bell pepper. Bring to boil, stir in beans.
• Simmer uncovered for 20 minutes or until pepper is tender.
• Garnish with cilantro if that's your thing.

CHIPOTLE CHILI CON CARNE

Steps:

• preheat the oven to 300 degrees F (or use slow cooker).
• Chop up the onions and garlic in the food processor and fry in some olive oil until softened.
• Add the chili powder and cumin and a salt and pepper to taste.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• (if using slow cooker, transfer at this point).
• Place the sun-dried tomatoes and chipotle chilis in the processor with the oil and blend to form a paste.
• Add these to the beef with the tomatoes, cinnamon stick, and beer (or water). Season a little more, if need be.
• Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. (if using slowcooker, cook on low for 4-6 hours or high for 1 1/2 hours).
• Add the beans 30 minutes before the end of cooking time.