Hot And Hearty Ohio Chili Con Carne With Beans Recipes

HOT AND HEARTY OHIO CHILI CON CARNE WITH BEANS

Steps:

• First brown the ground beef in large saucepan, add onions and garlic when beef is about halfway done.
• Be sure not to burn garlic.
• Drain grease when meat is done.
• Add 1 1/2 cans crushed tomatoes (saving 1/2 can for later), and the stewed tomatoes.
• Add both cans of beans, draining most, but not all sauce.
• Add bell, red and jalapeno peppers.
• Puncture habeneros with a knife and throw into pot whole.
• Add spices to taste.
• Simmer.
• Pour beer into mixture.
• As it cooks, add remaining crushed tomatoes if needed to thicken to desired consistency.
• Simmer uncovered for one hour, stirring occasionally.
• When done serve with grated Monterey jack or hot pepper cheese over thick sliced baguette or tortilla chips.
• Garnish with fresh parsley.
• Eat habeneros only if you dare!

SUPER HOT CHILLI CON CARNE

Steps:

• Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
• Add half the oil and sauté onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
• Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
• Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.
• Cook basmati rice to packet instructions.
• Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
• Serve with basmati and topped with some jalapeño slices and grated cheddar.

INSTANT POT CHILI CON CARNE

Steps:

• Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.