Award Winning Chili Con Carne Recipes

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

Steps:

• In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
• Brown remaining meat; pour off all fat except 2 Tbsps.
• Add onion, garlic; cook and stir until tender.
• Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
• Bring to boil; reduce heat and simmer covered 2 hours.
• Stir together flour and cornmeal; add warm water. Mix well.
• Stir into chili mixture. Cook covered 20 minutes longer.
• Serve hot.

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

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.

Steps:

• If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
• Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
• Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
• Add the red kidney beans 30 minutes before the end of cooking time.

Steps:

• Grind the meat through the coarse blade of a meat grinder.
• In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
• Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
• Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
• Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
• Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
• Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
• Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
• Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
• If the mixtures is too thick, thin it with a small amount of boiling water.
• Taste and adjust seasonings.
• Serve with hunks of smokin' hot cornbread and a tall iced tea.

Steps:

• Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes. Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. 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. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
• Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

Steps:

• Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes. Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. 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. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
• Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

Steps:

• Simmer chicken pieces in water for 2 hours.
• Strain broth and reserve.
• In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
• Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
• Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
• Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
• Render suet.
• Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
• Add browned pork to broth mixture and cook slowly 30 minutes.
• Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
• Add to pork mixture.
• Return to boil and simmer slowly about 1 hour.
• Add onions and green peppers.
• Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
• Cool 1 hour then refrigerate 24 hours.
• Reheat chili before serving.
• About 5 minutes before serving time, add cheese.
• Immediately before serving, add lime juice and stir with wooden spoon.