Amazin Blazin Chili Con Carne Recipes

GOOD OLD CHILLI CON CARNE

Steps:

• Peel and finely chop the onions, garlic, carrots and celery - don't worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
• Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
• Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
• Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
• Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
• Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.

AMAZIN' BLAZIN' CHILI CON CARNE

Steps:

• 1. **Note** Mushrooms belong with the fresh ingredients and are to be cooked with the beef in the next step. Not to be mixed with the dried spices. Place all dried spices (except ranch dressing seasoning) together in spice grinder and blend until fine and well blended. Put aside until needed.
• 2. In large, 5 litre or 1 gallon stock pot, place 1-2 TBSP olive oil. Turn up heat to medium-high and add beef and mushrooms. Cook until browned.
• 3. Turn heat down to medium and add Ranch dressing seasoning and 1/2 to 2/3 of Kim's Special Spice Blend - or as much as you dare! But, it's best to start with less than to be over seasoned because it can be very, very spicy especially with the dried chili peppers.
• 4. Add all beans and canned tomatoes plus 1-2 cans water. Passata is used to temper the spices and add that special tomato flavour! I use at least 1/2 the jar but often use all of it, depending on my mood. Some people like their chili more brown while others like theirs more red. So the passata or tomato sauce is what makes the difference.
• 5. Cut the corn off the cob and add to pot. Give it all a big stir. Bring to the boil, then turn the heat down to low or medium/low depending on your stove. Stir every 10-15 minutes, check seasonings. More may be added after the the first 15 minutes, if needed. Just remember that dried chilies will get a little hotter as they cook. Cook for at least 1 hour or until your chili is rich and thick. This will make about 3 1/2 litres or slightly less than 1 gallon of chili.
• 6. You may also add or substitute in black beans, black eyed peas, borlotti beans and whatever vegetable your heart desires (celery, onion, garlic, bell peppers, spinach, zucchini, carrot, etc.). More veg also means you may need to add more seasoning. To keep it from getting too hot I often just add more cumin and oregano to taste first, then go from there. I'm not much for "recipes" anymore as most of my cooking is done to taste - so this recipe was hard for me. But it is so dear to my heart I finally had to share it. It is also one of the ways for me to get hubby to eat many different vegetables in one meal. Once you're ready to serve a bit of grated cheddar cheese, a dollop of sour cream, and a few chives or sliced green onions to top off the bowl makes it even better. Serve with tortilla chips or saltine crackers and have at it "flat out like a lizard drinking" as my Aussie mother-in-law says.

CHILI CON CARNE

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.

AWARD WINNING CHILI CON CARNE

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.

CHILI CON CARNE

Steps:

• Heat the oil in a large, heavy pot over medium-high heat.
• Add the meat and stir to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
• Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
• Stir well and bring to a boil.
• Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
• Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.

CHILLI CON CARNE RECIPE

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.

QUICK AND EASY CHILI CON CARNE

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.

BLAZIN' BUCKEYE CHILI

Steps:

• 1. Cook your meats up in a pan then drain off the grease. Chop up your peppers and pour them into a large pot. Add your beef broth, water, cooked meats and place on stove over a medium heat. Add your first set of seasonings and then in about 1/2 hour add your chicken bouillon cube. Also add your arbol peppers in the herb infuser right down inside the pot of cooking chili. (This is my suitcase of seasonings I used in the World Food Championships. Each morning packing up all my spices & goodies for the chili cook-off.)
• 2. HERB INFUSER: This is what I used to put my arbol chile peppers in and then placed down inside the chili. Brings a nice heat but not too much.
• 3. After an hour or so, add your 2nd set of seasonings to your chili and stir well. Continue to cook on a medium heat. (You want your chili to always be at least 130 degrees. Mine was cooking at 160-180 degrees for most of the time.) ---This is my table getting set up for the cook-off in Las Vegas, Nevada at the World Food Championship 2013.
• 4. About 2 1/2 hours into cooking your chili add your 3rd batch of seasonings to your pot and stir well. (If chili is too thick for your liking add a little water at this time.) Cook for an hour or two longer and your chili is ready to eat.
• 5. It was a must for me to bring along my beautiful friend Marie to help and that she did. She was amazing and worked hard keeping our "kitchen" area clean, washing dishes,(she had to go down the block & around the corner) along with helping with prep work too. We worked hard but had the best time at our very first competition. I am so thankful that she was able to go with me on such short notice.
• 6. This is the finished batch of chili that is ready to serve up in a container for the judges.
• 7. This is "Fireman Bob" Cooney cookin' up his famous https://www.justapinch.com/recipes/main-course/beef/fireman-bobs-fire-house-chili.html at the WFC and yes it is "FIREHOUSE HOT". -- Bob was an incredible blessing to me because he offered to bring items for me(he drove to Vegas from Utah). So, my big pot that I cooked my chili in and the pan I fried my meat in both were items that Bob brought me; among other items. I thank God for Bob and his generosity, kindness and many words of encouragement!
• 8. Here is another Just a Pinch cook & chili competitor Ashley Burnam cookin' up her https://www.justapinch.com/recipes/main-course/pork/pork-chili-verde-crock-pot.html which is incredibly delicious! She is not only beautiful & sweet as can be but also a very talented cook! We had a lot of fun getting to know her. It was a pleasure meeting Ashley as well as her lovely family & gorgeous son!
• 9. I'm sure some of you will recognize these lovely ladies that we had dinner with one night. Left and to the back we have Ronna Farley, Jane McMillan, Dee Stillwell, (my friend)Marie Culver, me and in front on the right is Susan Simons. We enjoyed having some good eats but especially sitting and having good conversation with such wonderful "foodie" friends.
• 10. Now after all the excitement of cooking at the WFC we were sure to plan some fun too. So, off we went to eat at Bobby Flay's Mesa Grill in Caesar's Palace. Bob Cooney, my friend Marie and myself really savored every bite we took. From the bread that was brought to the table, to the appetizer and entrees everything was scrumptious!! Bob was snapping pics of us while eating. LOL
• 11. After eating at the Mesa Grill we walked over to the Colosseum (also in Caesar's Palace) and got to see Rod Stewart's show where he performed 19 of his greatest hits! His daughter also came out and sung a few songs too. It was a fabulous show and Rod's suits were so bright & shiny that my phone camera couldn't get a good pic of him. LOL
• 12. November 2013 -- Posting link for the World Food Championships. https://www.justapinch.com/contest/world-food-championships-2013
• 13. 1/5/2014 --- My husband asked me to make him a batch of this chili. It ended up being a perfect meal for Sunday and the beginning of the week when we had temperatures as low as -38 at nigh with the wind chill. Brrr cold...perfect for spicy/hot bowl of Blazin' Buckeye Chili.