CHILI CON CARNE WITH BEANS
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
Provided by Marty Hugo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute meat, onions and garlic until done.
- Add remaining ingredients and simmer for 2 hours.
- The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
FIVE MEAT CHILI CON CARNE WITH BEANS
Make and share this Five Meat Chili Con Carne With Beans recipe from Food.com.
Provided by panner50
Categories One Dish Meal
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot brown meat in stages, about a 1/4 at a time.
- Remove meat.
- Add onion and garlic and cook until translucent.
- Return meat to the pot, add the tomato juice, and 1/2 the spices.
- Cook about 1 hour and add the tomato sauce and the rest of the spices.
- Let simmer about 2 hours; add the beans and simmer about 30 more minutes, then enjoy.
- I like mine served with corn bread and grated cheddar cheese.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
- In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
RUSTLER'S CHILI CON CARNE WITH BEANS
Its Chili Time! When the weather FINALLY turns cool , it's time for a steaming "Bowl of Red"! Chili, to an aficionado, is more than a spicy stew; it is a craving, a passion, for a simmered combination of meat and chile peppers that warms the heart and inspires the soul. The exact origin of chili is still shrouded in mystery. Some people believe it wa s originated by chuckwagon cooks who regularly prepared stew for the cowpokes of the Southwest. Possibly, one of the these cooks ran out of black pepper and in his search for a substitute, he came across some red chile peppers which were common among the Indians and Mexicans in the territory that is now west Texas. These undomesticated capsicums were extremely hot. When the cowboys inquired about the source of the extreme heat, they were told that the heat came from the "chile", or hot pepper. Over time, this sizzling stew became popular in its own right, and became known as "chili".
Provided by Karl E. Moser
Categories Southwestern U.S.
Time 2h15m
Yield 1 pot
Number Of Ingredients 15
Steps:
- Cook ground beef, onions, green pepper, celer y, and garlic in large pan till meat is browned.
- Do not drain.
- Stir in undrained tomatoes, and remaining ingredients except kidney beans.
- Simmer uncovered for 1 1/2 hrs., stirring occasionally.
- Stir in beans and cook another 30 minutes.
Nutrition Facts : Calories 3198, Fat 104, SaturatedFat 38.9, Cholesterol 589.7, Sodium 6862.9, Carbohydrate 304.1, Fiber 101.9, Sugar 63.2, Protein 278.5
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.
VEGETARIAN CHILLI CON CARNE
A delicious, quick and easy meal that all the family will enjoy.
Provided by Harrysu
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a frying pan and add chopped onions and peppers, fry until soft.
- Add mince, continue cooking until brown, 2 - 3 minutes.
- Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.
- While chilli is cooking begin to cook rice.
- Taste to see if more chilli is needed, if so cook for a further 2 minutes.
- Serve hot with rice and tortilla chips.
TEXAS CHILI CON CARNE WITH BEANS
Make and share this Texas Chili Con Carne With Beans recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 10h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon until crisp.
- Remove bacon and drain on paper towel.
- Brown half the beef cubes in pan with bacon drippings five minutes.
- Place in slow cooker.
- Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
- Cover and cook on low setting about 10 hours or until beef is tender.
- Stir occasionally.
- If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
Nutrition Facts : Calories 930.3, Fat 84.7, SaturatedFat 34.7, Cholesterol 116.8, Sodium 884.8, Carbohydrate 25.5, Fiber 8.8, Sugar 7.5, Protein 17.6
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
HOT AND HEARTY OHIO CHILI CON CARNE WITH BEANS
This chili is an adaptation of the chili my dad used to make... with the main difference being the octane level. While this chile is hot, it is not unbearable and the heat can be tempered by serving with fresh french baguettes or tortilla chips. This chili is hearty, dark, and spicy- perfect for watching football on those cold winter afternoons.
Provided by Jerry Albert
Categories Meat
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- First brown the ground beef in large saucepan, add onions and garlic when beef is about halfway done.
- Be sure not to burn garlic.
- Drain grease when meat is done.
- Add 1 1/2 cans crushed tomatoes (saving 1/2 can for later), and the stewed tomatoes.
- Add both cans of beans, draining most, but not all sauce.
- Add bell, red and jalapeno peppers.
- Puncture habeneros with a knife and throw into pot whole.
- Add spices to taste.
- Simmer.
- Pour beer into mixture.
- As it cooks, add remaining crushed tomatoes if needed to thicken to desired consistency.
- Simmer uncovered for one hour, stirring occasionally.
- When done serve with grated Monterey jack or hot pepper cheese over thick sliced baguette or tortilla chips.
- Garnish with fresh parsley.
- Eat habeneros only if you dare!
Nutrition Facts : Calories 341.6, Fat 10.3, SaturatedFat 3.9, Cholesterol 59, Sodium 589.8, Carbohydrate 34.7, Fiber 7.5, Sugar 8.9, Protein 27
CHILI CON CARNE (CHILI BEANS) RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 30
Steps:
- For the chili seasoning: Combine the seasonings into an empty spice bottle (or small mason jar) and shake well. Can be stored for weeks. Leftover spices are perfect for seasoning taco meat or any kind of Mexican themed recipe. For the salsa: NOTE: You don't need to make the salsa for this recipe. I do, because I can use the leftover salsa with chips, which gives me two recipes for one! You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you'd like-I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. For the chili: The night before, rinse and drain the pinto beans; check to be sure there aren't any rocks or debris. Heat, covered with water and a pinch of baking soda until boiling. Cover with a lid and reduce to a simmer for about 30 minutes, until the beans are tender. Drain and set aside. To make the "Con Carne": Brown the beef and drain any excess fat; set aside. In a large skillet or pot, heat a little vegetable oil until shimmering. Cook the onion until softened, about 3-5 minutes, on medium heat. Add the minced garlic, until fragrant, about 30 seconds. Add two tablespoons of Mexican seasoning and the tomato paste and cook and stir until well combined-- about 3 minutes. Add the diced tomatoes, tomato sauce and diced green chilis. Bring the meat sauce to a simmer and taste for seasonings. Add more Mexican Spice, if desired and add salt to your personal taste. Add the beans to the "Con Carne" sauce. TIP: I don't add all of the beans, at once. This is where you have control of the bean-to-meat-sauce ratio. Add the salsa and combine. You can add more salsa if you wish, but I always start with about one cup. This gives a nice acidity and balance of flavor to the Chili Con Carne. Pour the Chili Con Carne into a slow cooker and heat on low for 4 hours. Keep on warm, which makes this perfect for a potluck. NOTE: If the chili seems too thin, use 1/4 cup of corn meal and add enough water to create a thick paste. Add one tablespoon at a time, until thickened to your liking. Serve with warm flour tortillas, or with corned bread, or over cooked rice. OPTIONAL: Cook on low on the stove for an hour or two. Freezes well.
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