Amazin Blazin Chili Con Carne Recipes

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CHILI CON CARNE



Chili con Carne image

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

Categories     Dinner     Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

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.

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

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.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 18

6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

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.

CHILI CON CARNE II



Chili con Carne II image

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 15

5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

Steps:

  • In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
  • Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  • Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g

BLACK BEAN CHILI CON CARNE



Black Bean Chili Con Carne image

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

1 1/4 cups dried black beans
1 1/4 lbs braising steak
2 tablespoons vegetable oil
2 onions, chopped
1 garlic clove, crushed
1 fresh green chile, seeded and finely chopped
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons coriander
1 (14 ounce) can chopped tomatoes
1 1/4 cups beef stock
1 dried red chili, crumbled
1 teaspoon hot pepper sauce
1 fresh red bell pepper, seeded and chopped
salt
cilantro (garnish)
cooked rice

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

CHILLI CON CARNE RECIPE



Chilli con carne recipe image

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

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

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

CHILI CON CARNE



Chili con Carne image

Provided by Jeanne Kelley

Categories     Beef     Tomato     Super Bowl     Kid-Friendly     High Fiber     Dinner     Family Reunion     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 servings

Number Of Ingredients 21

4 tablespoons vegetable oil, divided
4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
2 medium onions, chopped
1 head of garlic (about 15 cloves), peeled, chopped
1/2 cup ground ancho chiles
2 tablespoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 12-ounce bottle dark beer
1 28-ounce can diced tomatoes in juice
2 teaspoons dried oregano
2 teaspoons coarse kosher salt
2 tablespoons tomato paste
3 tablespoons masa (corn tortilla mix)
Coarsely grated sharp cheddar cheese
Chopped green and/or red onion
Chopped fresh cilantro
Diced fresh tomatoes (optional)
Sour cream (optional)
Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

Steps:

  • Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
  • Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
  • Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
  • Divide chili among bowls. Top with garnishes and serve.

SIMPLE CHILI CON CARNE



Simple Chili Con Carne image

I've been making this recipe for 50 years and I think it's strayed from my original recipe BUT as with wine it's gotten older and like all chili, better with age. Since I like taste rather than burning my tastebuds I've made this simple chili that has enough bite to taste like chili but not so much that you won't be able to savor the flavor. Hope you all enjoy it!

Provided by Almosta Chef

Categories     Mexican

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, sliced
1 green pepper, chopped
1 lb ground beef
2 tablespoons olive oil
2 cups canned tomatoes
1 cup tomato sauce
1 lb ground beef
2 (1 lb) cans kidney beans, drained
2 tablespoons chili powder
1 teaspoon salt
1 bay leaf
1/8 teaspoon paprika
1/8 teaspoon cayenne

Steps:

  • Brown onion, green pepper and ground beef in olive oil in a large pot. Drain fat.
  • Add tomatoes , tomato sauce and beans, chili powder, salt, paprika and cayenne. Stir thouroughly. Add the bay leaf.
  • Simmer over low heat for 1 1/2 hours or more. Remove bay leaf. This can be placed inside a crock pot on low as the longer it cooks the better the flavors meld. i like to cook it a day or two before servings as it gets better with age. Instead of canned beans you can use dried beans that have been soaked overnight saving the liquid to add if needed.
  • You can add shredded cheddar cheese, or serve with crackers or corn chips instead of the traditional corn bread.

Nutrition Facts : Calories 537, Fat 28.7, SaturatedFat 9.8, Cholesterol 102.8, Sodium 1308.8, Carbohydrate 32, Fiber 11.2, Sugar 8.2, Protein 38

CHILI CON CARNE



Chili con Carne image

This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon unsweetened baking cocoa
1/2 teaspoon red pepper sauce
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

  • In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
  • Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
  • Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g

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From therecipes.info


SWEET POTATO — BAJ'S BLAZIN'
2016-12-03 Recipes Press Stockists Shop Allergens Contact Us December 3, 2016. Baj's Blazin' Sweet Potato. December 3, 2016. Baj's Blazin' Serves - 2 as a main or 4 as a side dish. Cooking time - 45 mins. Ingredients . 500g of sweet potato ...
From bajsblazin.com


RECIPE OF ULTIMATE HEATHERS AMAZIN' BLAZIN' TRAIL ...
Heathers Amazin' Blazin' Trail Mix Recipe. Heathers Amazin' Blazin' Trail Mix instructions. In a saucepan, add Butter, Maple Syrup, Vanilla, and Honey and cook on low until well blended. You can have Heathers Amazin' Blazin' Trail Mix using 16 ingredients and 5 steps. Here is how you cook it. Ingredients of Heathers Amazin' Blazin' Trail Mix . You need 3 tbsp of unsalted butter. …
From myfavrecipes.netlify.app


HOW TO COOK PERFECT CHILLI CON CARNE | LIFE AND STYLE ...
2011-05-12 1. Heat the fat in a large, heavy-bottomed pan on a high heat, then brown the mince in batches, stirring regularly: don't crowd the pan, or it will steam rather than brown. Add the onions and stir ...
From theguardian.com


11 BEST CHILLI CON CARNE RECIPES AND HOW TO MAKE CHILLI ...
Because of the rich flavours of the beef mince inside a chilli con carne, you might find that adding ingredients which also have rich flavours will compliment the dish well. For example, break in a couple squares of chocolate or add a shot of espresso to richen the flavour of your chilli. Additionally, you could add a spoonful of thick, rich ...
From deliciousmagazine.co.uk


CHILI RECIPES: CHILI CON CARNE RECIPES
The first documented recipe for "chili con carne" is dated September 2, 1519. The ingredients were boiled tomatoes, salt, chilies and meat. Bernal Diaz del Castillo, one of Hernan Cortez's captains and the source of the recipe, states in his book 1. Heat a small skillet or sauté pan over medium-high heat. Add the jalapenos and garlic, and ...
From chilirecipies.blogspot.com


SIMPLE CHILLI CON CARNE | JAMIE OLIVER CHILLI RECIPES
Halve the red peppers, remove the stalks and seeds and roughly chop. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly. Drain and add the chickpeas and kidney ...
From jamieoliver.com


CHILLI CON CARNE RECIPES | BBC GOOD FOOD
Double bean & roasted pepper chilli. A star rating of 4.7 out of 5. 256 ratings. This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt. Advertisement.
From bbcgoodfood.com


AUTHENTIC CHILI CON CARNE RECIPES - CREATE THE MOST ...
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


BETTY CROCKER CHILI CON CARNE ORIGINAL - THERESCIPES.INFO
Chili con Carne Recipe - BettyCrocker.com best www.bettycrocker.com. In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2 Stir in remaining ingredients except beans.Chili for a Crowd‧Chili Casserole With Cornbread‧Barbecue Chili With Corn
From therecipes.info


BLAZIN RANCH RECIPES ALL YOU NEED IS FOOD
500 gram(s) minced or ground beef: 1 package(s) ranch dressing seasoning: 4 - cobs of corn (fresh) 1 can(s) la costeña pinto beans: 1 can(s) mutti brand finely chopped pomodoro tomatoes
From stevehacks.com


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