Millies 3 Bean Chili Con Carne Recipes

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).

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:

• 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.

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.

Steps:

• 1. Cook ground beef with the red onion & garlic in a large pot until meat is browned and onions are beginning to turn translucent.
• 2. Add all remaining ingredients to pot and simmer over low heat for at least 1 hour.
• 3. At the end of the hour taste the chili and re-season if needed. Continue to cook for another 30-45 minutes if you re-season.
• 4. Serve hot with you're favorite toppings, like: Shredded Cheese, Sour cream, Tortilla chips, or just plain old saltine crackers! Enjoy!