CHILLI CON CARNE
Make and share this Chilli Con Carne recipe from Food.com.
Provided by salvador1709
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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 the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are 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 the 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.
- Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), 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. You should 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.
- Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) 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, and relax. Leaving your chilli to stand is really important as it allows the flavors to mingle and the meat.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 443.2, Fat 17.2, SaturatedFat 5.7, Cholesterol 81.3, Sodium 321.2, Carbohydrate 36.8, Fiber 10.9, Sugar 8.1, Protein 36.3
CHILLI SIN CARNE
A warming vegetarian dish.
Provided by bexhep
Time 2h
Yield Serves 4
Number Of Ingredients 18
Steps:
- Put a heavy bottomed pan on a low heat to warm up.
- Prepare all your veg, chop the onion, mushrooms, leeks, red peppers into bite size bits. Chop the chilli (deseed if you don't like really hot chilli), crush and chop the garlic cloves and peel and chop the carrot (0.5 cm pieces).
- Add a good glug of oil to your pan and add the chilli powder, cumin, smoked paprika and chilli flakes (if you don'ÃÂt like really spicy food, leave out the chilli flakes). Get the spices warm in the oil (they may go a little smoky) and then add the onion. Leave to gently cook on a low heat for 10 mins so the onions caramelize a little.
- Now add a few cubes of dark chocolate but ý tsp brown sugar works just as well.
- Add the garlic and the chopped fresh chilli cook for a minute and then add a splash of whiskey (or beer) and cook off the alcohol. You should have a nice paste now.
- Throw in the rest of the veggies and stir so they are covered by the paste and cook for 5-10 minutes to soften.
- Add enough chopped tomatoes or passata or a combination of both until you have enough for the chilli (I tend to buy large cartons/tins, so usually have bits lying around the fridge). Add a good squirt of tomato puree or tomato ketchup and turn up the heat to bring the chilli up to the boil.
- Open your can of kidney beans and rinse under cold running water, once your chilli is upto temperature, mix in the kidney beans, season to taste, cover the pan and leave to simmer gently for at least 1 hour, 1.5 - 2 is better (as is making a day earlier and chilling overnight in the fridge).
- Serve as you like.
- With rice and tortilla chips to dip, or layer tortilla chips on a baking tray, cover with the chilli and some grated cheese and bake in a hot oven for 10 minutes. Or, in a tortilla wrap with sour cream and grated cheese.
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.
DELICIOUS CHILLI CON CARNE
This is the perfect chilli con carne recipe. Lovely with basmati rice. It will set your taste buds a light with the flavours. I promise this is one of the best carne recipes you'll try
Provided by Chef Punchin
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
- Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
- Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
- Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
- Serve over steaming hot rice.
YUMMY CHILI CON CARNE
This is a delicious, all purpose, medium spiced chili which everyone raves about. :) It's a spicier version of my mom's chili. Enjoy!
Provided by SadieLaLa
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown 2 Clove Garlic (minced). 1 chopped yellow onion. 1 lb Ground Beef or Turkey. Stir & Saute until well done.
- Add: 1 14 oz can stewed tomatoes. 1 32 oz. kidney beans. 1 tsp salt. 1 Bay leaf. 2 tbsp Chili Powder. 1 tablespoon cumin. 1 teaspoon cayenne. 1 teaspoon coriander. 1 teaspoon oregano. 1/2 tsp pepper. 1- 7 oz. can chopped green chilis. 1 tsp Worcestershire sauce. Cover & simmer for 1 hour (be careful to remove bay leaf before serving).
Nutrition Facts : Calories 496.4, Fat 19.7, SaturatedFat 7, Cholesterol 77.1, Sodium 1620.2, Carbohydrate 47.3, Fiber 13.1, Sugar 11, Protein 35.2
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
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- White Rice. Let’s start simple. White rice makes an ideal side for chili con carne. Chilli con Carne is normally easy to make, so you might not want to be adding layers of complexity.
- Grilled Cheese Potato Skins. These crispy slices of goodness are amazing with chili con carne. You get to enjoy them ‘as is’ or you can use them as little scoops for the chili.
- Cornbread. Chilli Con Carne is very much considered a southern-style dish… So why not go the whole hog and serve up some tasty cornbread. It’s filling and real comfort food.
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