Goddens World Famous Chili Con Carne With Beans Recipes

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.

Steps:

• Put beef broth or buillon on low heat to simmer.
• While broth heats up, brown ground beef and drain excess fat, add to broth.
• While beef is browning, chop onion, add to broth.
• Add tomato paste, chili beans to broth.
• Add garlic, chili powder, oregano, basil, cumin.
• Add red peppers, salt, pepper, if desired.
• Simmer at least 2 hours.
• Serve with grated cheese on top.
• You can omit the red pepper and/or change the chili powder to teaspoons, if you like yours milder.

Steps:

• Place a large casserole over medium-high heat, and add 1/4 cup olive oil. When the oil is hot, add the onions, garlic, carrots, celery and red bell peppers. Stir, and add chili powder, cumin, cinnamon and a good pinch of salt and pepper. Stir every 30 seconds for about 7 minutes, until softened and lightly colored.
• Add the garbanzo beans, kidney beans, tomatoes and ground beef, stirring to break up the meat. Fill one of the tomato cans with water and then add the water to the pan. Coarsely chop the cilantro leaves and refrigerate until needed. Finely chop the stems and add to the pan. Add balsamic vinegar and season with salt and pepper to taste.
• Bring to a boil, then reduce heat to low. Simmer, partly covered, for about 1 hour, stirring occasionally to prevent sticking. Transfer to a warmed serving bowl or individual bowls, and garnish with cilantro leaves. If desired, serve with basmati rice, crusty bread, baked potato or couscous, accompanied by yogurt, guacamole and slices of lime.

Steps:

• Cook ground beef in Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).
• Add onions; cook and stirring until translucent (for 2 minutes).
• Stir in chili powder and garlic; cook one minute.
• Stir in tomato sauce and taco sauce. Bring to a boil; then reduce the heat, and simmer uncovered for 10 minutes.
• Stir in the kidney beans and heat through.
• Top each bowl with shredded cheese, and scoop up the chili with the tortilla chips.
• Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.

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.