Chili Con Carne Chili Beans Recipe 455

CHILI CON CARNE WITH 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.

CHILI CON CARNE

Steps:

• If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
• Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
• Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
• Add the red kidney beans 30 minutes before the end of cooking time.

CHILI CON CARNE (CHILI BEANS) RECIPE - (4.5/5)

Steps:

• For the chili seasoning: Combine the seasonings into an empty spice bottle (or small mason jar) and shake well. Can be stored for weeks. Leftover spices are perfect for seasoning taco meat or any kind of Mexican themed recipe. For the salsa: NOTE: You don't need to make the salsa for this recipe. I do, because I can use the leftover salsa with chips, which gives me two recipes for one! You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you'd like-I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. For the chili: The night before, rinse and drain the pinto beans; check to be sure there aren't any rocks or debris. Heat, covered with water and a pinch of baking soda until boiling. Cover with a lid and reduce to a simmer for about 30 minutes, until the beans are tender. Drain and set aside. To make the "Con Carne": Brown the beef and drain any excess fat; set aside. In a large skillet or pot, heat a little vegetable oil until shimmering. Cook the onion until softened, about 3-5 minutes, on medium heat. Add the minced garlic, until fragrant, about 30 seconds. Add two tablespoons of Mexican seasoning and the tomato paste and cook and stir until well combined-- about 3 minutes. Add the diced tomatoes, tomato sauce and diced green chilis. Bring the meat sauce to a simmer and taste for seasonings. Add more Mexican Spice, if desired and add salt to your personal taste. Add the beans to the "Con Carne" sauce. TIP: I don't add all of the beans, at once. This is where you have control of the bean-to-meat-sauce ratio. Add the salsa and combine. You can add more salsa if you wish, but I always start with about one cup. This gives a nice acidity and balance of flavor to the Chili Con Carne. Pour the Chili Con Carne into a slow cooker and heat on low for 4 hours. Keep on warm, which makes this perfect for a potluck. NOTE: If the chili seems too thin, use 1/4 cup of corn meal and add enough water to create a thick paste. Add one tablespoon at a time, until thickened to your liking. Serve with warm flour tortillas, or with corned bread, or over cooked rice. OPTIONAL: Cook on low on the stove for an hour or two. Freezes well.

BASIC CHILI CON CARNE WITH BEEF AND BEANS

Steps:

• Gather the ingredients.
• Prepare beans (unless using canned.) Rinse dry beans, cover with cold water to a depth of about 3 inches above beans; let soak overnight or follow soaking directions on package.
• Drain beans and transfer to a large saucepan; cover with fresh water.
• Cover pan and simmer for about 1 hour or until beans are tender. Drain and place to the side.
• Heat vegetable oil in a large skillet, then brown ground beef , onion, and bell pepper together until ground beef is no longer pink.
• Add tomatoes, tomato sauce, chile and jalapeño peppers, seasonings, and bay leaf and stir.
• Cover and simmer for 1 hour and 30 minutes, adding a little water if needed to thin out. Check and stir frequently.
• Add cooked or canned beans and heat through.
• Serve in individual bowls with your choice of toppings and enjoy.

CHILI CON CARNE

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.

CHILI CON CARNE II

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.

AWARD WINNING CHILI CON CARNE

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.

CHILI CON CARNE

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.

SOUTHERN CHILI & BEANS

Steps:

• Brown the beef and drain the fat off.
• Crumble the cooked beef into pea size pieces.
• In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
• Cook stirring every 15 minutes for 2-3 hours.

CHILI CON CARNE

Steps:

• Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.
• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
• Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
• Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.