CHILI CON CARNE
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
- Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
AWARD WINNING CHILI CON CARNE
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.
Provided by CHEFJIMMY
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
- Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
- Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
- In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
QUICK HOMEMADE CHILI CON CARNE WITH BEANS
Make and share this Quick Homemade Chili Con Carne With Beans recipe from Food.com.
Provided by Christine
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet; add garlic, onion and ground beef.
- Stir until browned.
- Pour off excess fat.
- Add beans with liquid, tomato sauce, salt and chili powder.
- Simmer over low heat stirring occasionally, until chili is desired thickness.
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
QUICK CHILI CON CARNE
Make and share this Quick Chili Con Carne recipe from Food.com.
Provided by Bernadine Chappel
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy 3 quart saucepan over moderate heat for about 1 minute.
- Add the onion, green pepper, beef, and garlic, and cook, uncovered, stirring frequently, for 7 or 8 minutes, or until the inion is soft and the beef has browned.
- Add the tomato sauce, cumin, cayenne pepper, chili powder, oregano, and salt.
- Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally.
- Add 2-3 tbsp of water if the mixture becomes too thick.
- Stir in the beans, cover, and simmer for 5 more minutes, or until the beans are heated through.
- Serve with a green salad.
Nutrition Facts : Calories 415.5, Fat 13.5, SaturatedFat 3.9, Cholesterol 49.1, Sodium 848.4, Carbohydrate 46.2, Fiber 14.8, Sugar 5.1, Protein 29.3
QUICK CHILI CON CARNE
This recipe is adapted from a wonderful cookbook, Mennonite Country-Style Recipes. It is a fantastically quick chili that can be made ahead and kept warm in a crockpot! Enjoy!
Provided by funthymecookin
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté ground beef, onion, green pepper and garlic cloves in dutch oven.
- Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference.
- Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer).
- If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day.
- Optional: Top with shredded cheese, sour cream and corn chips!
Nutrition Facts : Calories 423.8, Fat 12.7, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1553.9, Carbohydrate 53, Fiber 9.6, Sugar 14.3, Protein 27
CHILI CON CARNE
This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
- Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
- Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g
QUICK CHILI CON CARNE ON THE TEX SIDE
Make and share this Quick Chili Con Carne on the Tex Side recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep saucepan, brown the ground beef in olive oil over med-high heat; add in onion and garlic; cook 5 minutes or until onion is translucent.
- Add in beer, beef broth, tomatoes, seasonings, and salt; bring to a boil; then decrease heat to low and simmer until ready to serve.
- Top with chopped onion and cilantro; serve with chips to dip, or crushed chips to top and a side of refried beans.
- Leftovers only get better.
Nutrition Facts : Calories 401.5, Fat 21.5, SaturatedFat 7.5, Cholesterol 110.6, Sodium 368.1, Carbohydrate 12.9, Fiber 3.1, Sugar 4.6, Protein 36
QUICK AND EASY CHILI CON CARNE
Make and share this Quick and Easy Chili Con Carne recipe from Food.com.
Provided by Cyndi Kate
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until translucent. add minced garlic and continue to saute until fragrant, about 30 seconds.
- In dutch oven, brown ground beef. Drain and add onions and garlic.
- Add spices and tomatoes with juice -- DO NOT DRAIN. Heat to boiling and simmer for one hour.
- Add beans (also DO NOT DRAIN) and heat through, approximately 20 minutes.
- Top with cheese and serve with hot biscuits or corn bread.
- If in a hurry, you can cook onions and garlic with the beef, and also add the kidney beans at the beginning and simmer the whole thing for as little as half an hour. It turns out fine, it's just that the flavor is not as developed.
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