CHILI CON CARNE WITH BEANS
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
Provided by Marty Hugo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute meat, onions and garlic until done.
- Add remaining ingredients and simmer for 2 hours.
- The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
VEGAN CHILI CON CARNE WITH BEANS
I like chili con carne only with lots of different beans and no meat substitutes. Try it for yourself! It's a family favorite in our house.
Provided by gartenfee
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.
- Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 56.2 g, Fat 8.8 g, Fiber 17.4 g, Protein 16.6 g, SaturatedFat 1.4 g, Sodium 1068.3 mg, Sugar 8 g
CHILLI CON CARNE WITH POPPED KIDNEY BEANS
A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I've also included popped kidney beans for fantastic texture. Serve it with whatever you fancy - rice, jacket potatoes, flatbreads, tacos - it's your call.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Beef Bonfire night recipes Father's day Mexican
Time 2h25m
Yield 10
Number Of Ingredients 15
Steps:
- Cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
- Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
- Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
- Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
- Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.
Nutrition Facts : Calories 249 calories, Fat 10.1 g fat, SaturatedFat 3.5 g saturated fat, Protein 27.5 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 11 g sugar, Sodium 0.6 g salt, Fiber 3.2 g fibre
RUSTLER'S CHILI CON CARNE WITH BEANS
Its Chili Time! When the weather FINALLY turns cool , it's time for a steaming "Bowl of Red"! Chili, to an aficionado, is more than a spicy stew; it is a craving, a passion, for a simmered combination of meat and chile peppers that warms the heart and inspires the soul. The exact origin of chili is still shrouded in mystery. Some people believe it wa s originated by chuckwagon cooks who regularly prepared stew for the cowpokes of the Southwest. Possibly, one of the these cooks ran out of black pepper and in his search for a substitute, he came across some red chile peppers which were common among the Indians and Mexicans in the territory that is now west Texas. These undomesticated capsicums were extremely hot. When the cowboys inquired about the source of the extreme heat, they were told that the heat came from the "chile", or hot pepper. Over time, this sizzling stew became popular in its own right, and became known as "chili".
Provided by Karl E. Moser
Categories Southwestern U.S.
Time 2h15m
Yield 1 pot
Number Of Ingredients 15
Steps:
- Cook ground beef, onions, green pepper, celer y, and garlic in large pan till meat is browned.
- Do not drain.
- Stir in undrained tomatoes, and remaining ingredients except kidney beans.
- Simmer uncovered for 1 1/2 hrs., stirring occasionally.
- Stir in beans and cook another 30 minutes.
Nutrition Facts : Calories 3198, Fat 104, SaturatedFat 38.9, Cholesterol 589.7, Sodium 6862.9, Carbohydrate 304.1, Fiber 101.9, Sugar 63.2, Protein 278.5
CHILI CON CARNE I
Great chili recipe for a very large crowd. Cook it in a 6 gallon steam jacketed kettle or a huge pot on the stove.
Provided by JJCATERING
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h
Yield 100
Number Of Ingredients 10
Steps:
- Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
- Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 23.7 g, Cholesterol 59.5 mg, Fat 11.9 g, Fiber 7.6 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 325.1 mg, Sugar 4.5 g
BASIC CHILI CON CARNE WITH BEEF AND BEANS
Steps:
- Gather the ingredients.
- Prepare beans (unless using canned.) Rinse dry beans, cover with cold water to a depth of about 3 inches above beans; let soak overnight or follow soaking directions on package.
- Drain beans and transfer to a large saucepan; cover with fresh water.
- Cover pan and simmer for about 1 hour or until beans are tender. Drain and place to the side.
- Heat vegetable oil in a large skillet, then brown ground beef , onion, and bell pepper together until ground beef is no longer pink.
- Add tomatoes, tomato sauce, chile and jalapeño peppers, seasonings, and bay leaf and stir.
- Cover and simmer for 1 hour and 30 minutes, adding a little water if needed to thin out. Check and stir frequently.
- Add cooked or canned beans and heat through.
- Serve in individual bowls with your choice of toppings and enjoy.
Nutrition Facts : Calories 408 kcal, Carbohydrate 21 g, Cholesterol 106 mg, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 845 mg, Sugar 6 g, Fat 19 g, ServingSize 6 Servings, UnsaturatedFat 0 g
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- Heat oil in a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper and add it to the pan. Cook to brown on all sides, about 4-5 minutes. If there is a lot of fat in the bottom of the pot, drain some of it off, leaving just 1 or 2 tablespoons.
- Add the diced onions and a good pinch of salt and pepper, and cook for 5 minutes, stirring occasionally. Stir in the tomato paste, cumin, chile powder, coriander, and brown sugar until the beef and onions are well-coated. Pour the beer and coffee into the pan and stir to combine. The beer will foam up but will settle back down after a couple of minutes. Add the tomatoes and all of the beans with their juices and stir everything up to combine.
- Bring the chili to a simmer and then lower the heat to low. Partially cover the pot and cook for 1 ½ hours, stirring occasionally. Uncover the pot and cook for another 30 minutes. The chili should be thickened and have reduced by about 1/3. The beef should be really tender. Serve with all of your favorite toppings and enjoy!
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