GRAMMY'S CHILI CON CARNE
When we were kids growing up, my grandmother used to make this for us when we came to visit and mother wanted quick and simple since she worked 2 jobs. It was so easy to make, but the left overs were even better the following day! This will get gobbled up quick! Note: This is always way better the 2nd day around. In that 24...
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large saute' pan add ground beef, onion, celery, garlic and bell pepper and cook until onions and celery are translucent and beef is browned. If you have alot of grease in the pan from browning the meat, drain most of the excess off now.
- 2. Add to the meat mixture stewed tomatoes, kidney beans and tomato soup and mix well. Bring to a low boil and reduce heat to simmer cooking for 45 minutes to an hour.
- 3. While meat mixture is simmering cook your elbow macaroni according to package directions. When tender, rinse. To serve, make a bed of elbows, ladle the meat mixture on top and sprinkle a little shredded parmesan to taste. Sure to be a hit with the kids!
CLASSIC CHILI CON CARNE
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
- Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
- For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
- Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
- Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
- Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
- Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
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.
GRAM'S CHILI CON CARNE MY WAY!
When I was growing up, my grandmother would make this recipe using stewed tomatoes, tomato soup, no chili spices, plain kidney beans and served mixed with elbow macaroni. Making this same recipe now adays just tastes too sweet and is totally not the same flavor at all due to the changes they have made with our foods. This Chili...
Provided by Linda Kauppinen
Categories Casseroles
Time 2h
Number Of Ingredients 13
Steps:
- 1. In large skillet, add your diced onion and beef. Brown the beef and onion together until there is no pink left in the meat. DO NOT allow the onion to burn.
- 2. Drain the grease from the pan if there is any.
- 3. Moving the meat and onions to the side of the pan, add in this order, garlic, chili powder, cumin, cayenne pepper and black pepper. Stir and cook allowing them to bloom about 30 seconds. And then stir into the meat and onion mix.
- 4. Add Tomato sauce, Diced Tomatoes, and kidney beans. Mix together well and bring to a boil. Turn the pan down to simmer and allow to cook and reduce for about an hour.
- 5. In a large saucepan, cook your elbow macaroni until tender. Rinse in cold water. Put aside in a mixing bowl awaiting chili.
- 6. When chili is ready, mix it into the cooked elbow macaroni. Get a good sized cassarole dish out and making layers, you will put a layer of chili macaroni on the bottom, top with some cheese, add another layer of chili macaroni and cheese until topped only with cheese. Put in a hot oven at 325 degrees and cook until bubbles about 15 to 20 minutes. Allow dish to sit for a good 5 to 10 minutes before serving to allow flavors to mingle well. Enjoy!!
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
GRAM'S CHILI CON CARNE
As an Italian girl from New England, I can't really say much about chili. But my boyfriend and his family (neither Italian nor New Englanders) swear by this easy, economic recipe. We have had good results subbing ground beef-style veggie crumbles-- blasphemous I know, but sometimes we herbivores outnumber the omnivores--and I must say, it was pretty tasty! This is a really flexible recipe, so feel free to play with the amounts and types of peppers, spices, etc. Enjoy!
Provided by chiclet
Categories Beans
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy-bottomed pot. Fry meat in butter until browned, breaking it up into small chunks as it fries.
- When meat is browned and crumbled, stir in diced onions, canned beans and their juice, tomato soup, and water.
- Season with brown sugar, salt and chili powder. Bring to a boil, then turn heat down and simmer slowly, uncovered, stirring from time to time until chili reaches desired consistency (1-3 hours depending on how thick you like it).
- Add more salt and chili powder to taste before serving. Garnish with grated cheese or sour cream if you like.
Nutrition Facts : Calories 491.1, Fat 29.6, SaturatedFat 12.7, Cholesterol 95.8, Sodium 1275.3, Carbohydrate 30.2, Fiber 6.1, Sugar 11.1, Protein 26.8
GOOD OLD CHILI CON CARNE
Provided by Alex Witchel
Categories dinner, main course, side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 14 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1114 milligrams, Sugar 14 grams, TransFat 1 gram
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