Chili Con Carne Recipes

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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

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

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



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

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.

CHILLI CON CARNE RECIPE



Chilli con carne recipe image

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

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

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

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 18

6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Steps:

  • Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
  • Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
  • Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  • Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes
2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
1 tablespoon kosher salt
Freshly ground black pepper
1/3 to 1/2 cup corn oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/3 cup chili powder, plus 2 tablespoons
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (15-ounce) can diced tomatoes
5 cups low-sodium chicken broth
2 (15 1/2-ounce) cans pinto beans, drained and rinsed

Steps:

  • Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
  • Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
  • Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
  • In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.

CHILI CON CARNE



Chili con Carne image

This recipe is based on Emeril's Chili con Carne recipe. It is my most favorite chili recipe so I thought I would share. The best thing about this recipe is that you don't use beans, but if you must have them, they can easily be added.

Provided by The Giggle Box

Categories     Cheese

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 1/2 lbs ground beef
2 cups chopped yellow onions
1 cup chopped green bell pepper
4 teaspoons minced garlic
2 tablespoons chili powder
1 tablespoon Emeril's Original Essence
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 (15 ounce) can whole canned tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water
1 cup shredded cheese, for topping
tortilla chips or cracker

Steps:

  • Heat the oil in a large, heavy pot over medium-high heat.
  • Add the meat and stir to break up the pieces.
  • Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
  • Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
  • Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
  • Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
  • Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.

Nutrition Facts : Calories 387.5, Fat 24.7, SaturatedFat 10, Cholesterol 89.2, Sodium 666.7, Carbohydrate 15.2, Fiber 3.5, Sugar 6.5, Protein 27.1

CHILI CON CARNE



Chili con Carne image

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

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon unsweetened baking cocoa
1/2 teaspoon red pepper sauce
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

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

CLASSIC CHILI CON CARNE



Classic Chili Con Carne image

This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

3 medium dried ancho chiles, stems and seeds removed, spread flat
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon garlic powder
2 tablespoons cumin seeds
8 ounces bacon
3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
1 pound (2 medium) white onions, chopped
2 teaspoons paprika
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
4 large garlic cloves, minced
1 3/4 cups beef broth
1 28-ounce can puréed tomatoes
2 ancho chiles, stems and seeds removed

Steps:

  • For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
  • Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
  • For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
  • Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
  • Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
  • Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
  • Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
  • Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

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.

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From ricardocuisine.com
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RECIPE - CHILE CON CARNE | COSTCO
1 Tbsp oil; 1¾ lbs lean ground beef; 2 garlic cloves, minced; 1 Tbsp chili powder; 1 Tbsp ground cumin; 1 (14 oz) can chopped tomatoes; 2 (14 oz each) …
From costco.com
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10 BEST MEXICAN CHILI CON CARNE RECIPES | YUMMLY
2022-06-02 Chili con Carne Cooking Weekends. dried oregano, ancho, green bell pepper, mexican chocolate, ground coriander and 23 more.
From yummly.com
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CHILLI CON CARNE - RECIPES - HAIRY BIKERS
Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster ...
From hairybikers.com
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SLOW COOKER CHILLI CON CARNE
2019-09-30 Crush the cloves of garlic and finely dice the chilli pepper – optional if you like some extra heat. Add with the tomato paste to the slow cooker. Sprinkle over the flour, salt, pepper and sugar and stir well to coat the ingredients. Dissolve the stock cubes in the hot water and pour over the meat and vegetables.
From slowcookerclub.com
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BEST CHILI CON CARNE RECIPE EVER | JUNE D'ARVILLE
Instructions. Add the onion and garlic, chili and a splash of olive oil to a large pan. Place this over medium heat and gently cook the ingredients for 5 minutes until a little soft. Then also add the chopped bell pepper. Cook the vegetables for 3 minutes. Then add …
From junedarville.com
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CHILI CON CARNE RECIPE - SIMPLY RECIPES
2021-10-08 Into a 6-quart, thick-bottomed Dutch oven, put onion-chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours.
From simplyrecipes.com
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CHILI CON CARNE (BEEF CHILI) | EASY WEEKNIGHT RECIPES
2022-03-21 Give everything a good stir and bring the chili con carne to a boil. Simmer Until Tender. Reduce the heat to a simmer, and cover the pot. Simmer the chili con carne for 45 minutes over low heat, stirring occasionally. Remove the lid and stir in the beans, and then cover again. Continue to cook for 1 to 1-1/2 hours, or until the beef is fall ...
From easyweeknightrecipes.com
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11 BEST CHILLI CON CARNE RECIPES AND HOW TO MAKE CHILLI CON CARNE
Because of the rich flavours of the beef mince inside a chilli con carne, you might find that adding ingredients which also have rich flavours will compliment the dish well. For example, break in a couple squares of chocolate or add a shot of espresso to richen the flavour of your chilli. Additionally, you could add a spoonful of thick, rich ...
From deliciousmagazine.co.uk
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CHILLI CON CARNE RECIPES - BBC FOOD
Make a Mexican wave with our favourite recipes for chilli con carne, a perfect mid-week meal. Serve the classic way with basmati rice or spoon over tortilla chips adding a …
From bbc.co.uk
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CHILLI CON CARNE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
2022-05-19 Chilli con carne. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a medium flameproof heavy-based pan over high heat. Cook mince, stirring, to break up lumps, until browned. Remove mince from pan. Lower the heat to medium; add remaining oil and cook onion, garlic, chillies and spices until the onion is soft.
From womensweeklyfood.com.au
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HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES
Deseed and finely slice the fresh chillies. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin ...
From jamieoliver.com
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CHUNKY CHILI CON CARNE | CANADIAN LIVING
2006-01-16 Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt ; cook, stirring often, until softened, about 5 minutes. Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
From canadianliving.com
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WHAT IS CHILI CON CARNE? (WITH PICTURES) - WISEGEEK
2022-05-20 K. Testa. Date: April 10, 2022. Shredded cheese, which can be used to garnish chili con carne. Chili con carne is Spanish for chili with meat. Some common ingredients in this dish include ground beef or another meat, beans, and a variety of spices. These seasonings can include chili powder, cumin, cayenne pepper, and just about any other spice ...
From delightedcooking.com
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CONTEST WINNING CHILI CON CARNE - BEST CHILI CON CARNE RECIPE
Preheat slow cooker. In a large frying pan over medium-high heat, cook ground beef until browned; drain off fat and discard. Add onion and garlic and saute until the onions become soft and translucent, approximately 3 to 4 minutes. Add cumin, oregano, chili powder, chili peppers, salt, and pepper.
From whatscookingamerica.net
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