Chile Con Carne With Red Beans Recipes

CHILI CON CARNE WITH BEANS

Chili Con Carne With Beans image

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

Ingredients

2 lbs ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can tomatoes
1 (15 ounce) can diced tomatoes with green chilies
1 (12 ounce) bottle dark beer
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 (28 ounce) can chili beans

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.

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.

CHILE CON CARNE WITH RED BEANS

Chile Con Carne With Red Beans image

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

Ingredients

8 ounces dried red kidney beans
8 ounces extra lean ground beef (10-percent fat or less)
1 1/2 teaspoons salt
4 cups cold water
2 small onions, peeled and cut into 1-inch pieces (or 1 medium onion, 4 ounces)
6 scallions, trimmed, keeping most of the green, and cut into 1/2-inch pieces (1 cup)
5 -6 garlic cloves, peeled, crushed, and chopped (1 tablespoon)
1 jalapeno pepper, seeded and chopped (2 teaspoons)
1 (14 ounce) can tomatoes, in sauce
1/2 teaspoon dried thyme leaves
1 teaspoon ground cumin
1 1/2 tablespoons chili powder
2 bay leaves
1/3 cup finely chopped cilantro stems
boiled rice
1/3 cup loose coarsely chopped cilantro leaf

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

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