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.
RENO RED CHILI
From the International Chili Society. This is the chili recipe that virtually won the west, changing the way chili was judged in competition. In 1978, this Texas style chili recipe recipe won a regional chili cookoff held in Reno Nevada. This is the same recipe that has won four world championships (over 100,000.00 in prize money) and numerous regional chili cookoffs.
Provided by Molly53
Categories Peppers
Time 1h50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
- Remove pods and blend into paste.
- Reserve the chili water.
- Chop onions.
- Crack cumin with rolling pin or grind with mortar and pestle.
- Brew 1 teaspoon oregano leaves in 1 cup of water.
- Brown meat in several batches, add black pepper while browning.
- Brown onions with meat then remove with slotted spoon and reserve.
- Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
- Cook ten minutes, using just enough pepper water to keep from burning.
- Stir constantly.
- This cooks the spices into the meat.
- Add chili paste and half of oregano water.
- Cook slowly, adding pepper water as necessary to prevent scorching.
- Add additional oregano to taste, salt to taste.
- The meat should be tender in around 1-1/2 hours.
- Cooking Variations:.
- Add 1 to 2 cans 8 ounce cans of tomato sauce.
- Hand cut meat to about the size of a navy bean.
- (A lot of contestants now use half chili grind and half hand cut).
- Add 2 tablespoons of vinegar 10 minutes before serving.
- Use white pepper instead of black pepper.
- Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).
RENO RED CHILI CON CARNE
Make and share this Reno Red Chili Con Carne recipe from Food.com.
Provided by Mahlon Meier
Categories Tex Mex
Time 2h30m
Yield 1 potful
Number Of Ingredients 19
Steps:
- Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion.
- Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary.
- Stir often.
- Remove skins from boiled chile pods.
- Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes.
- Stir often.
- Dissolve masa flour into remaining beef broth then pour into chili.
- Simmer another 30 minutes, stirring often.
- Makes 1 potful.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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 if needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of the 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 chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
- In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.
TEXAS- RED CHILI CON CARNE
This recipe was given to my wife, Glenda, by Bob Keith, one of her old Houston friends, now deceased, a Montana native transplanted to Texas. I felt I had to include this recipe appease No-Bean chili afficionados and to offset my recipe for Texas Chil Beans. This IS a very good no-beans recipe, though I prefer to substitute 3-4 Poblano peppers for the bell peppers.
Provided by Toby Jermain
Categories Vegetable
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in a large, heavy bottom pot, and drain off grease.
- Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
- Add 2 cups water, and let simmer for 30 minutes.
- Add tomato paste, diced tomatoes, and beer.
- Cook for 30 minutes or until desired consistency is reached.
- According to Bob, DO NOT ADD BEANS OR RICE!
- This is considered a felony offense by many Texans!
- Beans may, however, be served on the side, if desired.
Nutrition Facts : Calories 672, Fat 47.6, SaturatedFat 17.8, Cholesterol 161, Sodium 1786.6, Carbohydrate 18.9, Fiber 7.1, Sugar 6.5, Protein 43
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
RED CHILE CON CARNE
This recipe produces the most FLAVORFUL red chile con carne that rivals any Mexican restaurant. Since it's made in the crockpot and uses prepared store-bought chili paste, it's super simple and foolproof! (Finding the chile paste is half the battle...I use a prepared chili paste that is found in the freezer section of most Arizona grocery stores, but it may not be available nationwide [I've had trouble finding it online]. If you can't find it at your grocery store, you're better off trying to make your own with dried New Mexico chile pods softened in hot water and processed till smooth [no salt or anything else should be added]...there are instructions everywhere online. Enchilada sauce is NOT a recommended substitution as it has flavorings and salt added. You just want pure chile paste.) Yield amount is approximate.
Provided by Robyns Cookin
Categories Mexican
Time 8h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Trim the meat of any visible fat and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
- Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
- Cook on low for 8 hours.
- One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
- Serve with grated cheddar cheese in a warmed tortilla.
Nutrition Facts : Calories 510.1, Fat 39, SaturatedFat 14.7, Cholesterol 125.4, Sodium 574.6, Carbohydrate 3.8, Fiber 1.3, Sugar 1.4, Protein 34.6
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