CHILI CON CARNE
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
- Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
HEALTHY CHILLI
Use chunks of stewing beef in this healthy chilli con carne for a robust and filling dish. Serve with rice and coriander
Provided by Katy Greenwood
Categories Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
- Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
- Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
CHILI CON CARNE
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
CHUNKY CHILLI CON CARNE
Chilli con carne made with diced beef rather than minced beef.
Provided by p3browning
Time 50m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Saute the onion in the olive oil with the garlic powder (about 5 mins).
- Add the diced beef and cook for 5 mins until browned.
- Add the cumin, mild chilli powder and liquid from the kidney beans and stir. Cook for a few mins.
- Add the chopped tomatoes, tomato puree, red kidney beans and grated carrot and simmer covered for 20 mins. Mix the flour with some water to make a liquid and stir into the sauce. Serve with rice, jacket potato, chips or tortillas or whatever you like to eat your chilli with!
CHUNKY BEEF CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
- Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
- Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
- Serve with fixings such as pico de gallo, sour cream and lime wedges.
CHUNKY CHILLI
I absolutely love a chilli con carne, and this recipe uses steak which falls apart once cooked instead of mince. A great one for those who hate red kidney beans too!
Provided by naomihaf
Time 1h15m
Yield Serves 3
Number Of Ingredients 35
Steps:
- Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
- Throw in the chopped peppers and the garlic - give everything a good mix.
- Stir in the spices & make sure everything is coated. Cook for 1 minute.
- Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
- Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
- I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!
THICK CHILI CON CARNE
Zesty "south of the border" specialty. This is the recipe for chili my mother has always used. It's not too hot and not too mild. It's just right. I entered it into a chili cookoff once and it won first place.
Provided by CookingONTheSide
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground beef and onion in 3 T hot butter until browned.
- Add the kidney beans and tomato soup and cook 10 minutes.
- Combine the chili powder, flour, water and salt and make into paste. Blend into ground beef mixture.
- Bring to a boil and then cover and cook over low heat, stirring frequently, 45 minutes. Depending on your taste, feel free to add more or less chili powder. Serve hot -- with crackers or warm bread.
- If you like your chili less thick, just add the chili powder in step three and omit the flour, water and salt.
Nutrition Facts : Calories 269.2, Fat 13.8, SaturatedFat 6.3, Cholesterol 50, Sodium 841.1, Carbohydrate 21.2, Fiber 4.8, Sugar 6, Protein 15.9
CHILLI FOR A CROWD
Make a big batch of Mexican chilli con carne to keep hungry guests happy - this recipe serves 12-14
Provided by Lindsey Bareham
Categories Dinner, Main course
Time 3h30m
Yield Serves 12-14
Number Of Ingredients 31
Steps:
- If using dried beans and not freezing the chilli, rinse and pick over the beans, then soak them overnight in plenty of water. Rinse again, and tip into a large pan with enough water to cover by 5cm and bring to the boil. Boil briskly for 10 mins, then turn down the heat and simmer gently for 30 mins or until tender. Drain and set aside.
- Heat the olive oil in a large, heavy-based lidded pan and brown the pork, then the beef, in 4 batches, scooping into a bowl as you go. Slice the bacon into strips. Add to the empty pan and cook gently to begin with, raising the heat as the bacon crisps. Scoop the bacon out of the pan, stir in the onions, garlic, celery and the bay leaves, and cook, stirring occasionally, until the onions are soft but hardly coloured - about 20 mins.
- Quarter the lemons lengthways, cut out the pithy core and remove the seeds. Chop into very small pieces, each with a bit of peel. Stir the chilli powder, cumin and oregano into the onions and stir-fry for a couple of mins, then return the meat, adding the tomato purée, chopped tomatoes, lemon, wine and stock. Stir as the dish heats up, then simmer, covered, for 1 hr 30 mins. Taste and adjust the seasoning. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan - if you're using canned beans, rinse them first. Cook, uncovered, for a further 30 mins. Can be cooled at this stage and kept covered in the fridge for 24 hrs.
- Tip the soured cream into a bowl, snip the chives into small pieces then scatter them over the soured cream, cover and refrigerate until serving.
- To make the guacamole, halve the avocados lengthways, remove the stone and use a fork to mash the flesh into its shell. Scoop out into a bowl, mashing further if necessary (I like it lumpy). Add the chillies, onions and the garlic crushed to a paste with a little salt. Squeeze over the juice of 3 limes, season with black pepper and add the chopped coriander. Mix, adding extra lime juice to taste. Cover with cling film, allowing it to touch the surface. Chill until required.
- To prepare the couscous, boil the kettle and measure 750ml water into a mixing bowl. Add the lemon juice, olive oil and couscous. Stir, cover with cling film and leave to soak for 30 mins, then fluff up with a fork.
- Prepare the corn chips up to 1 hr before serving. Spread the chips on baking sheets, scatter over the cheese and place under a hot grill for 2-4 mins until molten and crusty. Transfer to a serving bowl. Serve with the chilli, couscous, guacamole, soured cream and chives and some coriander leaves sprinkled over the top, if you like.
Nutrition Facts : Calories 548 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
FEED-A-CROWD CHUNKY BEEF CHILLI
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Time 3h
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
QUICK CHILI CON CARNE
This recipe is adapted from a wonderful cookbook, Mennonite Country-Style Recipes. It is a fantastically quick chili that can be made ahead and kept warm in a crockpot! Enjoy!
Provided by funthymecookin
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté ground beef, onion, green pepper and garlic cloves in dutch oven.
- Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference.
- Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer).
- If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day.
- Optional: Top with shredded cheese, sour cream and corn chips!
Nutrition Facts : Calories 423.8, Fat 12.7, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1553.9, Carbohydrate 53, Fiber 9.6, Sugar 14.3, Protein 27
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