Chili Con Carne Casa Rio Restaurant Style Recipes
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-CASA RIO RECIPE
Make and share this Chili Con Carne-Casa Rio Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h15m
Yield 1 gallon
Number Of Ingredients 11
Steps:
- Deseed and clean ancho chili pods.
- Soak for 1 hour in hot water.
- Drain and grind.
- Reserve.
- Place pork and beef cubes into a large stock pot.
- Fill with water to cover meat.
- Bring to a simmer over medium high heat.
- Add jalapeños, garlic, salt, cumin, ancho chili pod paste and pepper.
- Bring to a boil.
- Reduce to a simmer and cook until meat is done.
- Add chili powder and mix all ingredients well.
- Simmer for 20 minutes.
- Remove from heat and thicken with Masa roux.
Nutrition Facts : Calories 10283, Fat 1015.7, SaturatedFat 416.5, Cholesterol 1729.2, Sodium 8380.6, Carbohydrate 34.5, Fiber 19, Sugar 4.1, Protein 245.5
SOUTHWEST CHILI CON CARNE
You'll only need one skillet and 20 minutes to whip up this hearty, slightly spicy Chili Con Carne. -Marline Emmal of Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired.
Nutrition Facts : Calories 299 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges
CHILI CON CARNE
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
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
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
CHILI CON CARNE
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
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
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 ROJO, SONORAN STYLE
This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!
Provided by AzArlie
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
- Remove bay leaves and throw them away. Remove the meat.
- Pour the liquid into another container. (I use a good-sized plastic pitcher.).
- Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
- Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
- Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
- Reduce heat and add oregano, cumin, more garlic, and salt to taste.
- Stir in the meat.
- DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
- Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.
Nutrition Facts : Calories 385.8, Fat 30.8, SaturatedFat 11.1, Cholesterol 78.2, Sodium 67.2, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 21.4
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