Spicy Chili Con Carne Recipes

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SPICY CHILI CON CARNE



Spicy Chili con Carne image

Try your hand at chili con carne with this delectable recipe. Chopped bacon and lean ground beef combine with sliced jalapeño for a Spicy Chili con Carne!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 12

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 red onion, chopped, divided
1-1/2 lb. lean ground beef
2 cloves garlic, chopped
2 tsp. chili powder
2 cans (15.5 oz.) red kidney beans, rinsed, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2 cups water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 jalapeño pepper, thinly sliced
1 cup tortilla chips (about 1 oz.)

Steps:

  • Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
  • Reserve 1/4 cup onions. Add remaining onions to reserved drippings in pan along with the ground beef, garlic and chili powder; cook until meat is evenly browned, stirring frequently. Meanwhile, mash 1 cup beans in small bowl.
  • Add mashed beans, remaining whole beans, salsa and water to meat mixture; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Stir in bacon.
  • Serve chili topped with reserved onions and remaining ingredients.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 630 mg, Carbohydrate 26 g, Fiber 8 g, Sugar 3 g, Protein 28 g

CHILLI CON CARNE RECIPE



Chilli con carne recipe image

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Provided by Good Food team

Categories     Dinner, Lunch

Time 1h10m

Number Of Ingredients 16

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

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.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium

CHILI CON CARNE II



Chili con Carne II image

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 15

5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

Steps:

  • In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
  • Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  • Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g

CHILI CON CARNE



Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

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.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

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.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

SPICY CHILI CON CARNE



Spicy Chili Con Carne image

What a wonderful combination of flavours ! - the beans with the beef and chili makes it a real comfort food,serve either in a bowl with crackers, with rice, or salads as a main meal. Great served over a split baked potato.

Provided by JoyfulCook

Categories     One Dish Meal

Time 1h50m

Yield 6-4 serving(s)

Number Of Ingredients 16

2 tablespoons oil
2 onions, chopped
2 garlic cloves, minced
500 -600 g ground beef
1 (425 g) can chopped diced tomatoes with juice
2 tablespoons tomato puree
1 bay leaf
1 teaspoon cumin, powder
1 teaspoon dried oregano
1 teaspoon chili powder (to taste)
3 teaspoons paprika, smoked
1 red capsicum, diced
seasoning
1/2 cup water
2 beef bouillon cubes
2 (420 g) cans red kidney beans

Steps:

  • Place oil in a large saucepan and cook the onions and garlic until soft.
  • Add the beef, stirring with a fork to break it up until it looses its pinkness.
  • Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
  • Drain kidney beans, add to the beef and cook for a further half hour.
  • Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.

Nutrition Facts : Calories 444.4, Fat 18.4, SaturatedFat 5.7, Cholesterol 56.9, Sodium 512, Carbohydrate 41.8, Fiber 12.9, Sugar 5.3, Protein 29.6

BASIC CHILI CON CARNE WITH BEEF AND BEANS



Basic Chili Con Carne With Beef and Beans image

This is a flavorful chili made with beans and ground beef, along with tomatoes, chile peppers, bell pepper, and spices and chili powder.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 11h10m

Yield 6

Number Of Ingredients 14

1 1/2 cups dried red beans (or 2 (15-ounce) cans red kidney beans or small red beans, drained)
1 tablespoon vegetable oil
1 to 1 1/2 pounds lean ground beef
1 large onion, sliced
1 green bell pepper, chopped
1 (14.5-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 (4.5-ounce) can mild green chile peppers
2 teaspoons jalapeño pepper, finely chopped, optional
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
Dash cayenne pepper, or to taste
Dash ground cloves
1 small bay leaf

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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Calories 424 per serving


CROCKPOT CHILI CON CARNE - FAMILY FRESH MEALS
11 hours ago Crockpot Chili Con Carne. In a large skillet, cook ground beef for 5 minutes on medium high. minutes or until beef is no longer pink. Add to crockpot. Add the remaining ingredients and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours. Serve …
From familyfreshmeals.com


SPICY CHILI CON CARNE RECIPES
2020-08-07 · This rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings. Make … From chilipeppermadness.com Ratings 30 Calories 434 per serving Category Main Course, Soup. Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side ...
From tfrecipes.com


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