AWARD WINNING CHILI CON CARNE
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
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 II
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
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
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
MAJOR COJONE'S CHILI
Provided by Food Network
Categories main-dish
Time 6h30m
Yield 10 plus servings
Number Of Ingredients 18
Steps:
- In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.
CARRIE'S CINCINNATI CHILI
Every time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. -Carrie Birdsall, Dallas, Georgia
Provided by Taste of Home
Time 6h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients., Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion. , Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.
Nutrition Facts : Calories 315 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 644mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
MY VERSION: CARINO'S SPICY ROMANO CHICKEN
My favorite restaurant in the world is Johnny Carino's (a.k.a Carino's Italian Grill) and my favorite recipe is their Spicy Romano Chicken. Well I've tried other recipes that I thought were close but I recently tried a recipe by Guy Fieri and after a few changes I think I've come up with a pretty close alternative. I will make one change when I make it again : I will skip slicing the chicken and just put one breast on each plate. I hope this recipe is enjoyed. I must add that I give Guy all the praise for this recipe :-)
Provided by jennybug
Categories Chicken Breast
Time 1h
Yield 2 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CHASEN'S ORIGINAL CHILI RECIPE
This is the stuff of which Hollywood legends are made. When Elizabeth Taylor was filming Cleopatra in Rome she craved the chili made at Chasen's Restaurant in Los Angeles so much that she was willing to pay $100 just to have the order shipped to her. For years the recipe remained a closely guarded secret. It was said the owner, David Chasen, came to the restaurant every Sunday to privately cook up a batch which he would freeze for the week, believing that the chili was best when reheated. Letter to Dave Chasen, owner of Chasen's Restaurant: "The chili is so good. All gone now. Please send me ten quarts of your wonderful chili in dry ice to 448 Via Appia pignatelli. - Love and kisses, Elizabeth Taylor." - Elizabeth Taylor, on location in Rome, 1962
Provided by Tionia
Categories Pork
Time 1h20m
Yield 10 Cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- A secret ingredient added by a chef (after Dave Chasen stopped making the chili himself) is a quarter cup or 4 tablespoons of Kahlua liqueur. I heard someone won a chili championship with the recipe, including that addition.
- *Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili. Alternatively, ask the butcher to put the meat through a "chili plate" ONE time - this is a very coarse grind, and works well for chili.
- ** Chasen's used Gebhardt's Chili Powder and Farmer Bros Cumin. Sometimes cumin seed is used in place of the ground cumin. It's a matter of personal preference. You might toast the seeds in a dry skillet, and crush them before adding to the recipe.
- Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover 2' above beans. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
- Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
- Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
- Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
- NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.
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