Chocolate Chili Con Carne Recipes

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GOOD OLD CHILLI CON CARNE



Good old chilli con carne image

This hearty, all-time classic chilli con carne recipe is hard to beat - delicious!

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Jamie's Ministry of Food     Beef     Minced beef     Healthy meals

Time 1h15m

Yield 6

Number Of Ingredients 15

2 medium onions
2 cloves garlic
2 medium carrots
2 sticks celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
1 x 400 g tin of chickpeas
1 x 400 g tin of red kidney beans
2 x 400 g tin of chopped tomatoes
500 g quality minced beef
½ a bunch of fresh coriander (15g)
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 353 calories, Fat 14.4 g fat, SaturatedFat 4.4 g saturated fat, Protein 27.8 g protein, Carbohydrate 29.8 g carbohydrate, Sugar 14.8 g sugar, Sodium 1.1 g salt, Fiber 8.4 g fibre

SLOW COOKER CHILLI CON CARNE



Slow cooker chilli con carne image

Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 8h25m

Yield Serves 6-8

Number Of Ingredients 16

3 tbsp olive oil
500g beef mince
1 onion , finely chopped
1 celery stick , finely chopped
1 large red pepper , thickly sliced
2 garlic cloves , finely grated
2 tsp ground cumin
1 tsp smoked paprika
2 tsp dried oregano
2-3 tbsp chipotle chilli paste
3 tbsp tomato purée
400g can chopped tomatoes
400ml beef stock
2 x 400g can black beans , drained
4 small squares dark chocolate
tortilla chips or cooked rice and soured cream, to serve

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.

Nutrition Facts : Calories 281 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.03 milligram of sodium

CHILLI CON CARNE RECIPE



Chilli con carne recipe image

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

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

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

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

CHOCOLATE CHILI



Chocolate Chili image

Enhance the flavor of your chili with chocolate. Make this recipe for dinner tonight. Ground beef combined with cocoa powder, jalapenos and more. You're family will want seconds.

Provided by Paula Deen

Categories     cold weather     comfort food     entertaining     guys night     potluck     winter

Time 20m

Yield 8-10

Number Of Ingredients 14

2 lbs ground beef
2 chopped onions
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
3 cloves minced garlic
2 seeded and minced jalapeño peppers
2 (15 oz) cans undrained ranch-style beans
1 teaspoon cayenne pepper
1 teaspoon dried oregano
2 (15 oz) cans drained and rinsed black beans
1 (15 oz) can diced tomatoes
4 cups tomato sauce
2 cups beef broth

Steps:

  • In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapeños, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
  • Garnish with sour cream, shredded cheese and chives if desired.

CHILLI CON CARNE WITH CHOCOLATE



Chilli Con Carne With Chocolate image

I love Chilli Con Carne and with chocolate it adds a very lovely rich flavour to the dish.

Provided by Tatt

Yield Serves: 4

Number Of Ingredients 10

500 grams minced beef
1 large onion
2 red peppers
1 can kidney beans
2 cans chopped tomatoes
2 tablespoons tomato paste
red chillies (to taste)
5 dark chocolate (squares)
1 pinch of salt
1 pinch of pepper

Steps:

  • Fry the onions until transparent. Add meat and brown in skillet. Deseed and chop the red peppers, add to pan. When red peppers have softened add kidney beans, tomatoes and paste. Add chillies. Simmer on a low temper for half an hour. Add chocolate towards the end of cooking time on the stove. Then place in oven at 200 degrees for an hour until flavours have infused.

CHIARELLO CHOCOLATE CHILI CON CARNE



Chiarello Chocolate Chili Con Carne image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 19

3 pounds beef chuck
Freshly ground black pepper
Gray salt
1/2 teaspoon ground cinnamon, plus 1 teaspoon
1 teaspoon ground cumin, plus 2 teaspoons
2 tablespoons chili powder, plus 2 tablespoons
Masa harina (Mexican corn flour)
1/2 cup extra-virgin olive oil
1/4 cup lard (Manteca)
4 red onions, peeled and minced
6 cloves garlic, minced
4 jalapeno peppers, sliced thin with seeds, stems removed
1/4 cup tomato paste
2 teaspoons dried oregano
2 to 3 (12-ounce) bottles beer
1 (12-ounce) can diced tomato in juices
1 quart chicken stock
3 (12-ounce) cans black beans
2 ounces bittersweet chocolate, cut into large chunks

Steps:

  • Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste- remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.
  • Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.

CHOCOLATE CHILI CON CARNE



Chocolate Chili Con Carne image

When my family sees me pull out the "chili pot" for this dish early in the morning, they know they're in for a flavorful treat, and I know I'm going to have happy campers when they all come home at the end of the day! FYI, the leftovers make a delicious Sloppy Joe sandwich, too!

Provided by Johanne Foster

Categories     Beef

Time 4h30m

Number Of Ingredients 23

2 Tbsp olive oil
2 lb lean ground beef
4 Tbsp dark brown sugar, divided
1 onion, roughly chopped
2 celery stalks
1 green pepper
1 red bell pepper
6 clove garlic, minced
12 oz stout beer
1 can(s) diced tomatoes
1/4 c tomato paste, no salt added
1 c tomato sauce
1 c beef stock
15 oz can light kidney beans
15 oz can dark kidney beans
2 bay leaves
1 Tbsp worcestershire sauce
1 Tbsp cumin
1 tsp coriander
1 tsp salt
4 oz semi-sweet baking chocolate
1 scotch bonnet peppers
1 habanero pepper, fresh

Steps:

  • 1. In a large stock pot, saute 2 tbsp of brown sugar, onions, celery, garlic, and green and red peppers in olive oil until onions are translucent. Do not allow garlic to burn.
  • 2. Add ground beef until it has browned thoroughly. Strain off excess fat before proceeding to next step.
  • 3. Add the Guinness and let boil for 1 minute.
  • 4. Add the diced tomatoes, tomato paste and the beef stock and stir thoroughly.
  • 5. Add all remaining ingredients and stir to mix well. Bring the chili to (what I like to call) an energetic simmer, then reduce the heat to low.
  • 6. Covered and continue to simmer on low for MINIMUM of 30 minutes, stirring occasionally. The longer the chili simmers the more the flavors get a chance to marry, 4 to 6 hours is best.
  • 7. Remove the bay leaves and serve. Garnish or serve with any of the following: cornbread muffin, sour cream, diced red onions, green pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.

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