Rose Marys Chili Con Carne Recipes

3 IN ONE MEAT LOVERS CHILI CON CARNE

Steps:

• 1. These are MOST of the ingredients that I used in the chili.
• 2. Chop the onions and bell peppers to desired size, then add them with the lean ground beef to a very large pot. Heat over medium high heat till meat has browned, and is no longer pink. Break with a large spoon as you go. I prefer using a wooden spoon.
• 3. Once meat is fully cooked, remove from heat, and drain excel liquid through a colander or strainer, then add the meat back into the pot and return to medium high heat.
• 4. Add all 3 cans of the tomatoes undrained, then stir to mix together. Then add the garlic powder and cumin. stir and continue to cook, stirring to prevent meat from sticking.
• 5. Now add the 3 packages of the chili mix, and stir to blend. Add the tomato paste, and stir and blend as it cooks. Stir in the tomato juice and continue to mix and allow to cook. Pour in water or beef broth, and stir. Add additional liquid if desired, but we like ours very thick. Lower heat and allow to cook for at least an hour or so or as desired. PLEASE BE SURE TO STIR, TO PREVENT MEAT FROM STICKING TO BOTTOM OF POT. Add hot dogs to pot if desired during last 10 minutes or so of cooking.
• 6. WHEN DONE assemble and serve as desired. Chili Mac adding your favorite condiments.
• 7. Warm Hot Dog buns if desired. Assemble chili dog and top with your favorite condiments.
• 8. Pile in the chili to a large bowl and top with what ever you like. Enjoy.
• 9. This is what the finished product looked like. So thick rich tasty & good. I could not resist showing you what the finished product looked like. NOTE: I PURPOSELY DID NOT ADD SALT OR PEPPER, BUT THAT IS A PERSONAL PREFERENCE.

CHILLI CON CARNE RECIPE

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.

AWARD WINNING CHILI CON CARNE

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.

CHILI CON CARNE

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.

CHILLI CON CARNE

Steps:

• Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 5-6 minutes until they're soft and translucent.
• Add in the garlic and cook for a further minute.
• Add in the mince and cook until just browned. Break any large pieces up with a wooden spoon.
• Add in the red wine, bring it to the bubble and simmer for 3 minutes.
• In a jug, mix together the stock, Worcestershire sauce and honey. Pour it into the pan and give it a stir.
• Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.
• Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt and pepper and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.
• Add in tomato puree (paste), tomato ketchup, chipotle paste and a the dark chocolate. Stir and bring to a simmer, then loosely cover and simmer for one hour.
• After an hour, add in the kidney beans and mixed beans, Give them a stir and allow the chilli to simmer for another 20 minutes (this is also a good time to put your rice on if you're serving it with rice).
• Finally stir in the chopped coriander just before serving.
• Serve with rice, coriander, soured cream, chopped fresh chillies if you like.

KAS' CHILI

Steps:

• Place a large skillet over medium-high heat. Cook the ground beef in the hot skillet until completely browned, 7 to 10 minutes; drain.
• Combine the drained beef in a slow cooker with the bell peppers, onions, kidney beans, black beans, tomato sauce, and diced tomatoes. Cook on High for 30 minutes. Stir the garlic, chili powder, paprika, oregano, rosemary, coriander, garlic powder, salt, cumin, cilantro, and bay leaves into the beef mixture. Reduce heat to Low and cook another 6 1/2 hours.

ROSE MARY'S CHILI CON CARNE

Steps:

• 1. In a very large pot brown ground beef with onions and bell peppers. Drain excess liquid when meat is completely browned, and add back to pot.
• 2. Then add remaining ingredients except beans, stir to mix thourgly, and bring to a boil, stir to prevent from sticking to bottom of pot. REDUCE HEAT to low and simmer for about 2 hours, stirring frequently to prevent sticking.
• 3. Stir in UNDRAINED beans during the last half hour of cooking. Heat thourgly. Serve with your favorite condiments, chopped onions, cheddar cheese, sour cream, crackers, jalapeno peppers, hot dogs & cooked macaroni.
• 4. Note you can add canned green chilies if you prefer a spicier version& or Crushed red peppers. This recipe is very thick rich, and very tasty. Hope you enjoy it.YOU CAN ALWAYS ADD HEAT TO THE RECIPE, BUT YOU CAN'T TAKE IT OUT.

CHILLI CON CARNE

Steps:

• Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
• Pour in the red wine and boil for 2-3 minutes.
• Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
• Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.
• Que aproveche amigos!
• The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.