Smoky Chilli Con Carne Recipes

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SMOKY CHILLI CON CARNE



Smoky chilli con carne image

Add chipotle and brown the mince first for an out of this world chilli con carne. With bags of flavour, this will soon become your go-to chilli recipe...

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 19

2 tbsp sunflower oil
400g beef mince
1 onion, chopped
2 garlic cloves, crushed
1 tbsp cumin seeds
1 tsp ground coriander
1 tsp dried oregano
1 tbsp cider vinegar
1-2 tsp chipotle paste
1 tbsp tomato paste
400g can chopped tomatoes
¼ tsp yeast extract
1 beef stock cube
400g can black or kidney beans
cooked rice
soured cream
sliced jalapeños from a jar, drained
handful of coriander leaves
1 small onion, chopped

Steps:

  • Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
  • Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
  • When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.

Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

SMOKY CHILI CON CARNE



Smoky Chili Con Carne image

This is an adaptation of a recipe posted by Lynne Valeriote on the foodtv.ca web site. My son loves this recipe and I make it weekly and store it in containers in individual serving sizes in the freezer. You can make it hotter or tamer by adjusting the amount of chipotles.

Provided by Kate in Ontario

Categories     Lunch/Snacks

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large onion, diced
2 -3 cloves garlic, minced
1 orange sweet bell pepper or 1 yellow sweet pepper, cut into large dice
2 stalks celery, diced
1 lb lean ground beef or 1 lb ground chicken
1 lb hot Italian sausage, removed from casings and crumbled
5 -6 tablespoons chili powder
1 chipotle chile in adobo, minced
salt and pepper
2 (28 ounce) cans diced tomatoes, undrained
2 (19 ounce) cans kidney beans, drained and rinsed well
1 (12 ounce) can corn
1 (5 ounce) can tomato paste
1 -2 tablespoon liquid smoke
1 tablespoon brown sugar

Steps:

  • Brown Italian sausage and ground meat together over medium heat in large pot draining any excess fat.
  • Add onions, celery garlic and cook until softened.
  • Add sweet pepper for a few minutes, otherwise they are too soft.
  • Add chili powder, minced chipotle,and liquid smoke.
  • Add tomatoes, sugar and corn, mixing well.
  • Bring to boil and let simmer slowly for an hour, stirring occasionally.
  • Add kidney beans and let simmer another 15 minutes.
  • Taste and add salt and pepper if needed.

Nutrition Facts : Calories 713.1, Fat 31.9, SaturatedFat 11, Cholesterol 92.3, Sodium 1819.2, Carbohydrate 65.8, Fiber 18.5, Sugar 21.3, Protein 45.8

CHILLI CON CARNE WITH POPPED KIDNEY BEANS



Chilli con carne with popped kidney beans image

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

2 dried chillies, such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

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

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