Chili Con Carne With Chili Cheddar Shortcakes Recipes

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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

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.

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

CHILI CON CARNE WITH CHILI CHEDDAR SHORTCAKES



Chili Con Carne with Chili Cheddar Shortcakes image

Make and share this Chili Con Carne with Chili Cheddar Shortcakes recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 23

2 1/2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/2 tablespoons cold butter, cut into bits
6 ounces coarsely-grated cheddar cheese
5 jalapenos, seeded and minced (2 inches long, don't forget to wear kitchen gloves!)
1 1/4 cups sour cream
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 lbs lean ground beef
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon dried oregano, crumbled
1 tablespoon dried hot red pepper flakes
2 (8 ounce) cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
1 (20 ounce) can kidney beans, rinsed and drained
2 green bell peppers, chopped

Steps:

  • Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
  • Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
  • Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
  • Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
  • Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.
  • Make the chili con carne: In a saucepan, cook the onions in the oil over moderately-low heat, stirring occasionally, until they are softened.
  • Add the garlic and the carrots and cook the mixture, stirring, for 1 minute.
  • Add beef and cook over moderate heat, stirring and breaking up any lumps, for 10 minutes or until the meat is no longer pink.
  • Add chili powder, cumin, paprika, oregano, pepper flakes and cook, stirring, for 1 minute.
  • Add tomato sauce, broth and the vinegar; bring to a boil and simmer, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender.
  • Add the kidney beans and the bell peppers and season to taste.
  • Simmer mixture, uncovered, for 15 minutes, or until peppers are tender.
  • Arrange a biscuit, heated and split, on each of 8 dinner plates.
  • Spoon chili over bottom half and cover with top half of biscuit.

Nutrition Facts : Calories 830.9, Fat 44.3, SaturatedFat 19.6, Cholesterol 158.4, Sodium 1431.5, Carbohydrate 57.9, Fiber 9, Sugar 8, Protein 51.1

CHILI CON CARNE



Chili Con Carne image

Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings -- avocado, scallions, tortilla chips, and cheese -- are up to each guest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

3 ancho chiles (dried poblano chiles)
1 to 3 tablespoons vegetable oil
4 ounces pork (such as shoulder or chops), finely chopped
2 pounds boneless chuck steak, cut into 1/2-inch cubes
1 large white onion, chopped (2 cups)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
Coarse salt
28 ounces whole peeled tomatoes, briefly pulsed in a blender
2 cans or bottles of beer (12 ounces each)
1 tablespoon distilled white vinegar
4 ripe Hass avocados, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice
1 bunch scallions, thinly sliced
1 bag (20 ounces) salted corn tortilla chips
5 ounces sharp orange cheddar cheese, grated

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.

CHILI CON CARNE WITH CHILI CHEDDAR SHORTCAKES



Chili con Carne with Chili Cheddar Shortcakes image

Categories     Bean     Beef     Cheese     Tomato     Bake     Super Bowl     Cheddar     Bell Pepper     Winter     Jalapeño     Gourmet

Yield Serves 6

Number Of Ingredients 25

For the shortcake biscuits
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1 cup sour cream
For the chili con carne
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 pounds boneless beef chuck, ground coarse in batches in a food processor or by the butcher
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes, or to taste
two 8-ounce cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
a 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped

Steps:

  • Make the shortcake biscuits
  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
  • Make the chili con carne
  • In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the oregano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.
  • Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.

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