Chiliconcarneinaflash Recipes

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CHILI CON CARNE II



Chili con Carne II image

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 15

5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

Steps:

  • In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
  • Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  • Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g

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

CHILI CON CARNE



Chili con Carne image

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

Categories     Dinner     Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

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.

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 18

6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

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.

CHILI CON CARNE



Chili Con Carne image

I made this without the beef, and it was still delicious. I also made the beans from scratch because there weren't any beans on hand. Recipe courtesy of Betty Crocker's New Cookbook.

Provided by AmyZoe

Categories     Beans

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon cocoa
1/2 teaspoon red pepper sauce
16 ounces whole tomatoes, undrained
16 ounces red kidney beans, undrained

Steps:

  • Cook beef, onion, and garlic in 3-quart saucepan, stirring occasionally, until beef is brown and drain.
  • Stir in remaining ingredients except beans, breaking up tomatoes.
  • Heat to boiling and reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
  • Stir in beans.
  • Heat to boiling and reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 437.6, Fat 18.3, SaturatedFat 6.8, Cholesterol 77.1, Sodium 425, Carbohydrate 36.4, Fiber 11.6, Sugar 5.4, Protein 33

CHILI CON CARNE IN A FLASH



Chili Con Carne in a Flash image

I know, some people might take offense to this cheater's version of chili preparation. Believe me, I do have my recipe for traditional, slow-cooking chili. But this is for those nights when you don't have much on hand and you're hungry. It sure beats peanut butter and jelly then!

Provided by JackieOhNo

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1/2 cup chopped onion
2 tablespoons chili powder
1 garlic clove, minced
1 (15 ounce) can red kidney beans, undrained
1 (10 2/3 ounce) can condensed tomato soup
1/2 cup water
2 teaspoons vinegar
hot cooked rice (optional)

Steps:

  • In medium skillet over medium heat, cook beef, onion, chili powder, and garlic until onion is tender and beef is thoroughly cooked and no pink remains, stirring to break up meat. Drain off fat.
  • Stir in beans, soup, water, and vinegar. Heat to boiling. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
  • Serve over rice, if desired.

Nutrition Facts : Calories 400.7, Fat 12.9, SaturatedFat 4.9, Cholesterol 73.7, Sodium 436.1, Carbohydrate 38.5, Fiber 10.5, Sugar 7.6, Protein 33.9

CHILI CON CARNE



Chili con Carne image

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

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon unsweetened baking cocoa
1/2 teaspoon red pepper sauce
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

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

EASY CHILI CON CARNE



Easy Chili Con Carne image

I got this recipe from one of the school cookbooks, then kinda altered it to meet a mother with diapered childrens' schedule, not to mention a tight budget. Every one loves it!

Provided by momzers

Categories     Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (8 ounce) can tomato soup
1 (8 ounce) can tomato paste
1 (8 ounce) can chili beans (I use mixed beans but kidney works too)
1 lb ground beef
1 (8 ounce) can mushrooms
1 teaspoon chili powder (to taste)
1 small chopped onion
chopped bell pepper (optional)

Steps:

  • In a frying pan fry up beef, onions and mushrooms until beef is golden brown.
  • Add peppers at this point, cook until slightly soft. (I add some chili powder to the beef to cook it in when the kids aren't eating it.).
  • In a large pot (spaghetti noodle size -- you know what I'm talking about) add tomato soup, tomato paste and chili beans and simmer over low heat.
  • When the beef, onion and pepper mix is ready add it to the pot and stir.
  • Sometime I add chili powder now.
  • Serve.

Nutrition Facts : Calories 431.1, Fat 18.2, SaturatedFat 7, Cholesterol 77.1, Sodium 983.8, Carbohydrate 38.2, Fiber 7.3, Sugar 13.3, Protein 31.6

CHILIQUILLA



Chiliquilla image

This is an easy-to-make skillet dinner with a Mexican flavor.

Provided by JDOG64_98

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 9

8 ounces ground beef
4 tablespoons margarine, divided
8 (6 inch) corn tortillas, torn into strips
3 eggs, beaten
¾ cup canned mild enchilada sauce
½ cup sliced black olives
¼ cup chopped green onions
½ cup sour cream
½ cup shredded Cheddar cheese

Steps:

  • Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
  • Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
  • Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 28.5 g, Cholesterol 235.6 mg, Fat 50.4 g, Fiber 4.4 g, Protein 23.2 g, SaturatedFat 20.1 g, Sodium 523.9 mg, Sugar 1.2 g

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