Joe Coopers Chili Con Carne Recipes

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CLASSIC CHILI CON CARNE



Classic Chili Con Carne image

This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

3 medium dried ancho chiles, stems and seeds removed, spread flat
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon garlic powder
2 tablespoons cumin seeds
8 ounces bacon
3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
1 pound (2 medium) white onions, chopped
2 teaspoons paprika
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
4 large garlic cloves, minced
1 3/4 cups beef broth
1 28-ounce can puréed tomatoes
2 ancho chiles, stems and seeds removed

Steps:

  • For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
  • Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
  • For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
  • Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
  • Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
  • Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
  • Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
  • Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

TEXAS CHILI CON CARNE



Texas Chili con Carne image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

6 dried red chilies
2 pounds stewing beef, cut into half-inch cubes
1 tablespoon olive oil
2 bay leaves
1 tablespoon cumin
2 cloves garlic, peeled
2 teaspoons oregano
2 tablespoons paprika
1 teaspoon sugar
Coarse salt and freshly ground pepper to taste

Steps:

  • Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
  • Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
  • Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 558 milligrams, Sugar 2 grams, TransFat 1 gram

GOOD OLD CHILI CON CARNE



Good Old Chili Con Carne image

Provided by Alex Witchel

Categories     dinner, main course, side dish

Time 1h30m

Yield Serves 6

Number Of Ingredients 17

1/4 cup olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 medium carrots, finely chopped
2 ribs celery, finely chopped
2 red bell peppers, cored, seeded and roughly chopped
1 heaping teaspoon chili powder
1 heaping teaspoon ground cumin
1 heaping teaspoon ground cinnamon
Sea salt
freshly ground black pepper
1 15-ounce can garbanzo beans (chickpeas), drained
1 15-ounce can red kidney beans, drained
2 14-ounce cans diced tomatoes
1 pound good-quality ground beef
1/2 cup (packed) fresh cilantro sprigs
2 tablespoons balsamic vinegar

Steps:

  • Place a large casserole over medium-high heat, and add 1/4 cup olive oil. When the oil is hot, add the onions, garlic, carrots, celery and red bell peppers. Stir, and add chili powder, cumin, cinnamon and a good pinch of salt and pepper. Stir every 30 seconds for about 7 minutes, until softened and lightly colored.
  • Add the garbanzo beans, kidney beans, tomatoes and ground beef, stirring to break up the meat. Fill one of the tomato cans with water and then add the water to the pan. Coarsely chop the cilantro leaves and refrigerate until needed. Finely chop the stems and add to the pan. Add balsamic vinegar and season with salt and pepper to taste.
  • Bring to a boil, then reduce heat to low. Simmer, partly covered, for about 1 hour, stirring occasionally to prevent sticking. Transfer to a warmed serving bowl or individual bowls, and garnish with cilantro leaves. If desired, serve with basmati rice, crusty bread, baked potato or couscous, accompanied by yogurt, guacamole and slices of lime.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 14 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1114 milligrams, Sugar 14 grams, TransFat 1 gram

JOE COOPER'S CHILI CON CARNE



Joe Cooper's Chili con Carne image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h45m

Yield Eight or more servings

Number Of Ingredients 16

3 pounds lean chuck or round steak
1/4 cup olive oil
4 cups water
2 bay leaves
6 tablespoons chili powder
Salt, if desired
1/4 cup finely minced garlic
1 teaspoon cumin powder
1 teaspoon oregano
1 teaspoon hot red pepper flakes
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
3 tablespoons paprika
3 tablespoons flour
3 to 5 tablespoons cold water
6 tablespoons corn meal

Steps:

  • Cut the meat into quarter-inch cubes. Heat the oil in a large kettle and add the meat. Cook, stirring, until the meat loses its raw, red look.
  • Add the four cups of water and bring to the boil. Cover and let Simmer one and one-half to two hours.
  • Add the bay leaves, chili powder, salt, garlic, cumin, oregano, pepper flakes, black pepper, sugar and paprika. Stir and cover. Cook 30 minutes.
  • Blend the flour with the cold water and stir in the corn meal, using enough liquid to prevent lumping. Add this, stirring, to the chili. Cook, stirring often, about five minutes.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 763 milligrams, Sugar 2 grams

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