Grams Chili Con Carne My Way Recipes

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!!

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:

• Brown ground beef with bell pepper and onion in a large Dutch Oven. Drain of excess grease.
• Add tomatoes, seasonings, and undrained beans to meat mixture. Simmer for at least 1 hour to marry flavors.
• More or less chili powder, just depends on how hot you like your chili. The pork and beans adds just a touch of sweetness. Try it my families way and serve over elbow macaroni. Chili is also great served over rice.

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.

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!

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.

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:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.