CHILLI CON CARNE RECIPE
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
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
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
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
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.
NO TOMATO CHILI
This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)
Provided by GOZMURPH
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
- Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.
Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g
AWARD WINNING CHILI CON CARNE
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
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
CHILI NON CARNE
You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.-Janis Winfrey, Beulah, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
Nutrition Facts :
CHILI NON CARNE
Make and share this Chili Non Carne recipe from Food.com.
Provided by Nancy Van Ess
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, sauté onion and garlic in olive oil.
- Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.
- Stir in zucchini and carrots until well blended.
- Cook for about 1 minute over low heat, stirring occasionally.
- Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
- Bring to a boil.
- Reduce heat and simmer for 30-45 minutes, or until thick.
- Top with chopped onions, tomatoes or green peppers.
Nutrition Facts : Calories 185.4, Fat 2.2, SaturatedFat 0.4, Sodium 734.2, Carbohydrate 33.4, Fiber 11.5, Sugar 8.4, Protein 10.4
CHIPOTLE CHILI NON-CARNE
My absolute favorite chili! And so easy to make, especially if you have chopped peppers and onions in the freezer. From Vegetarian Times, Nov 2001. After 10 years, my copy is about to give up the ghost, so thought I better put it somewhere safe :)
Provided by grrltrouble
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes.
- Add bell pepper and corn, and cook, stirring often, 2 minutes.
- Stir in chipotle powder, chili powder, cumin, and oregano and cook 1 minute.
- Stir in beans, tomatoes, and 3/4 cup water.
- Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add water.
- If desired, dress with shredded cheese, sour cream before serving.
Nutrition Facts : Calories 293.5, Fat 2.5, SaturatedFat 0.5, Sodium 33, Carbohydrate 55.6, Fiber 16.9, Sugar 3.5, Protein 16.7
CHILI NON CARNE (BON APPETIT) VEGETARIAN CHILI
Vegetarian chili recipe that appeared in a 1988 Bon Appetit magazine. Wheat berries add a nice chewy bite. If unavailable, they can be omitted. Serve with Baked Polenta with Cheese and Jalapenos. Instructions are for for food processor from original article, although I just use a knife. Enjoy!
Provided by mme5650
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Steel Knife: With machine running, drop garlic and chili through feed tube and mince. Add red onions and mince using about 9 on/off turns.
- Heat oil in heavy large saucepan over medium heat. Add red onion mixture and wheat berries and cook until onions are tender, about 5 minutes.
- Steel Knife: Coarsely chop half of carrots and half of bell peppers using on/off turns. Add to wheat berry mixture. Coarsely chop remaining carrots and bell peppers using on/off turns. Add to wheat berry mixture.
- Steel Knife: Coarsely chop tomatoes using several on/off turns.
- Add tomatoes, reserved tomato liquid, tomato paste, oregano, cumin, cayenne and salt to wheat berry mixture. Simmer until wheat berries are tender but still chewy, stirring mixture occasionally, about 50 minutes.
- Add beans and mushrooms to wheat berry mixture. Simmer until mushrooms are tender, stirring occasionally, about 15 minutes. (Can be prepared 4 days ahead. Cool, cover and refrigerate. Rewarm over low heat.) Adjust seasoning. Place 1 polenta round in each soup bowl. Spoon chili over. Serve with cheese, sour cream, and green onions.
Nutrition Facts : Calories 259, Fat 6.3, SaturatedFat 0.9, Sodium 256.5, Carbohydrate 41.7, Fiber 12.5, Sugar 10.2, Protein 12.8
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