CHILI CON CARNE WITH BEANS
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
Provided by Marty Hugo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
KENS CAJUN CHILI CON CARNE WITH BEANS
Make and share this Kens Cajun Chili Con Carne With Beans recipe from Food.com.
Provided by egank01
Categories Cajun
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Break off stems of chilies and remove seeds. Place chilies in a small saucepan and cover with water. Simmer the chilies for 30 minutes Pour chilies into blender with some to the juice to make a smooth, thin paste. Use as little liquid as possible.
- In an 8 quart dutch oven, add 2 tablespoons olive oil and brown the venison and sausage. Remove and set aside.
- Place the onions, bell pepper, and spices in the dutch oven and cook over medium heat until the onions are start to clear. Then return the meat to the dutch oven and add the chili puree. Add the bottle of dark beer and beef bullion mixture to cover the meat plus one inch.
- Cook for 30 minutes over medium heat.
- Add the presoaked kidney beans and cook for another 45 minutes.
- Then add the masa flour and cook another 20-30 minutes Adjust seasoning at this time.
Nutrition Facts : Calories 718.4, Fat 26.5, SaturatedFat 7.3, Cholesterol 63, Sodium 718.2, Carbohydrate 57, Fiber 15.3, Sugar 3.1, Protein 64.2
BLACK BEAN CHILI CON CARNE
A flavorful chili from South American Food and Cooking. Prep time does not include soaking beans. Instructions from the original recipe are for cooking in the oven, but I find cooking it in a pot on the stovetop gives you a better idea of when the beans are cooked, as well as how thick or watery the stew is. This is really nice served with Recipe #235092.
Provided by pattikay in L.A.
Categories Stew
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- put the beans in a large pan. cover with cold water, bring to a boil and boil vigorously for 10 minutes. drain, tip into a bowl and cover with cold water to soak overnight.
- If using the oven, preheat to 300. cut the steak into small dice.
- heat oil in a large, flameproof casserole or stew pot.
- add the onion, garlic and green chile and cook gently for 5 minutes till soft.
- transfer to a plate.
- increase heat to high, add the meat to the casserole and brown on all sides, then stir in the paprika, ground cumin and ground coriander.
- add the tomatoes, beef stock, dried chili and hot pepper sauce.
- drain the beans and add them to the casserole, with enough water to cover.
- bring to a simmering point, cover and cook in the oven for about 2 1/2 - 3 hours.
- stir occasionally and add extra water as needed, to prevent from drying out.
- season with salt to taste and add the chopped red pepper.
- replace the lid, return to the oven and cook for about 30 minutes more, or till the meat and beans are tender.
- Alternate cooking method: If you don't want to use the oven, you can just put the whole thing in a large pot and simmer it on the stove for a few hours - till beef and beans are tender.
- sprinkle with fresh cilantro and serve over cooked rice.
Nutrition Facts : Calories 463.9, Fat 23.8, SaturatedFat 8, Cholesterol 64.3, Sodium 243.6, Carbohydrate 35.4, Fiber 8.8, Sugar 6.1, Protein 28.2
EASY CHILI CON CARNE (NO BEANS)
Some people like beans in their chili, some do not. This chili has no beans, but if you like beans, you can easily serve them on the side.
Provided by PalatablePastime
Categories Vegetable
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef in a large deep pan.
- Drain fat.
- Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
- Add the tomato sauce and the beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
- Add masa gradually, stirring after each addition, until chili reaches desired thickness.
- Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.
CHILI CON CARNE (CHILI BEANS) RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 30
Steps:
- For the chili seasoning: Combine the seasonings into an empty spice bottle (or small mason jar) and shake well. Can be stored for weeks. Leftover spices are perfect for seasoning taco meat or any kind of Mexican themed recipe. For the salsa: NOTE: You don't need to make the salsa for this recipe. I do, because I can use the leftover salsa with chips, which gives me two recipes for one! You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you'd like-I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. For the chili: The night before, rinse and drain the pinto beans; check to be sure there aren't any rocks or debris. Heat, covered with water and a pinch of baking soda until boiling. Cover with a lid and reduce to a simmer for about 30 minutes, until the beans are tender. Drain and set aside. To make the "Con Carne": Brown the beef and drain any excess fat; set aside. In a large skillet or pot, heat a little vegetable oil until shimmering. Cook the onion until softened, about 3-5 minutes, on medium heat. Add the minced garlic, until fragrant, about 30 seconds. Add two tablespoons of Mexican seasoning and the tomato paste and cook and stir until well combined-- about 3 minutes. Add the diced tomatoes, tomato sauce and diced green chilis. Bring the meat sauce to a simmer and taste for seasonings. Add more Mexican Spice, if desired and add salt to your personal taste. Add the beans to the "Con Carne" sauce. TIP: I don't add all of the beans, at once. This is where you have control of the bean-to-meat-sauce ratio. Add the salsa and combine. You can add more salsa if you wish, but I always start with about one cup. This gives a nice acidity and balance of flavor to the Chili Con Carne. Pour the Chili Con Carne into a slow cooker and heat on low for 4 hours. Keep on warm, which makes this perfect for a potluck. NOTE: If the chili seems too thin, use 1/4 cup of corn meal and add enough water to create a thick paste. Add one tablespoon at a time, until thickened to your liking. Serve with warm flour tortillas, or with corned bread, or over cooked rice. OPTIONAL: Cook on low on the stove for an hour or two. Freezes well.
CHILE CON CARNE WITH RED BEANS
We LOVE this chili! Notice that the beans and beef are cooked together for an hour before the onions, scallions, garlic, jalapeño, and an assortment of herbs and spices are added; then the mixture is cooked for another hour. This gives the dish a fresher flavor than adding all the seasoning ingredients at the beginning. Spoon this soupy chili over boiled rice, with a salad of Romaine and a creamy yogurt dressing for a refreshing complimentary taste.
Provided by BecR2400
Categories One Dish Meal
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Sort through the beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. Place the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.) Reduce the heat to low, cover, and boil gently for 1 hour.
- Add the onions, scallions, garlic, jalapeño, tomatoes (with sauce), thyme, cumin, chili powder, bay leaves, and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and boil gently for an hour. (The mixture will still be somewhat soupy).
- To serve, spoon the chili over the rice, and sprinkle the cilantro leaves on top.
Nutrition Facts : Calories 327.1, Fat 4.3, SaturatedFat 1.5, Cholesterol 34.7, Sodium 960.9, Carbohydrate 47.4, Fiber 12.2, Sugar 6.3, Protein 27.2
SOUTHERN CHILI & BEANS
Make and share this Southern Chili & Beans recipe from Food.com.
Provided by Loves2Teach
Categories Vegetable
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Brown the beef and drain the fat off.
- Crumble the cooked beef into pea size pieces.
- In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
- Cook stirring every 15 minutes for 2-3 hours.
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