Award Winning Chili Con Carne Recipes

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AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

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

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

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

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

AWARD WINNING CHILI



Award Winning Chili image

This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  • While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  • Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  • Stir in beans, cilantro and parsley. Heat through and serve.

Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g

$20,000 PRIZE-WINNING CHILI CON CARNE



$20,000 Prize-Winning Chili Con Carne image

Make and share this $20,000 Prize-Winning Chili Con Carne recipe from Food.com.

Provided by glitter

Categories     Pork

Time 2h55m

Yield 2 quarts

Number Of Ingredients 19

2 1/2 lbs lean chuck, ground
1 lb lean pork, ground
1 cup onion, finely chopped
4 garlic cloves, finely chopped
1 (12 ounce) can Budweiser beer
8 ounces Hunts tomato sauce
1 cup water
3 tablespoons chili powder
2 tablespoons cumin, ground
2 tablespoons bouillon (or 6 cubes)
2 teaspoons oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
1/2 teaspoon coriander, ground
1/2 teaspoon louisiana hot sauce (or to taste)
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon water

Steps:

  • In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
  • Brown remaining meat; pour off all fat except 2 Tbsps.
  • Add onion, garlic; cook and stir until tender.
  • Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
  • Bring to boil; reduce heat and simmer covered 2 hours.
  • Stir together flour and cornmeal; add warm water. Mix well.
  • Stir into chili mixture. Cook covered 20 minutes longer.
  • Serve hot.

Nutrition Facts : Calories 558.1, Fat 16.8, SaturatedFat 5, Cholesterol 133.8, Sodium 1004.2, Carbohydrate 38.5, Fiber 10, Sugar 13.8, Protein 55.6

REAL TEXAS CHILI (CHILI CON CARNE)



Real Texas Chili (Chili Con Carne) image

In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.

Provided by Annisette

Categories     Meat

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs beef chuck, boned and cut into 1 1/2-inch cubes and trimmed of fat
1 tablespoon bacon drippings
6 dried ancho peppers
5 cups cold water, divided
1 tablespoon oregano
1 tablespoon cumin seed, crushed
2 teaspoons salt
2 teaspoons cayenne
2 garlic cloves, peeled and crushed
2 tablespoons masa harina (Mexican hominy flour)

Steps:

  • Grind the meat through the coarse blade of a meat grinder.
  • In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
  • Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
  • Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
  • Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
  • Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
  • Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
  • Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
  • Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
  • If the mixtures is too thick, thin it with a small amount of boiling water.
  • Taste and adjust seasonings.
  • Serve with hunks of smokin' hot cornbread and a tall iced tea.

Nutrition Facts : Calories 600.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 158.5, Sodium 923.1, Carbohydrate 11.8, Fiber 4.2, Sugar 0.1, Protein 42

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