Chipotle Chili Con Carne Recipes

CHIPOTLE CHILI CON CARNE

Steps:

• Cook the bacon in a large, heavy pot (such as a Dutch oven) over medium heat until browned. Transfer the bacon with a slotted spoon to a paper towel-lined plate and reserve all of the bacon drippings in the pot.
• Season the beef chunks with salt and pepper. Increase the heat to medium-high and sauté the beef chunks, in 4 to 5 batches (so the pieces aren't overcrowded), in the bacon drippings for 5 minutes per batch until they're browned. Transfer the beef to a plate.
• Pour off all but 3 tablespoons of fat from the pot (add vegetable oil if you don't have enough fat left), reduce the heat to medium, and then add the onions, peppers and garlic. Sauté the vegetables, stirring occasionally, until they begin to brown, 8 to 10 minutes.
• Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef, along with any juices, to the pot. Stir in the bay leaf, diced tomatoes (with liquid) and chipotles in adobo. Bring the mixture to a simmer and cover the pot.
• Simmer the mixture (covered), stirring occasionally, until the beef is very tender, about 3 hours.
• Uncover the pot and increase the heat to a boil. Boil the chili, stirring frequently, for 10 minutes until it thickens slightly.
• Stir in the kidney beans and season with salt and pepper. Simmer the chili for 5 minutes and then stir in the reserved bacon. Serve the chili with assorted toppings.

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

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.

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

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.

CHIPOTLE CHILI CON CARNE

Steps:

• in large dutch oven brown meats till crumbled.
• drain all but 1 tablespoon of drippings.
• saute onion, green pepper,and garlic about 10 minutes.
• add meat back to dutch oven.
• add tomatoes,tomato sauce,chipotles,adobo sauce and seasonings.
• stir well and simmer for at least 1 hour.
• serve with condiments of choice!

SMOKEY CHIPOTLE CHILLI CON CARNE WITH GARLIC BREAD

Steps:

• Heat two tablespoons rapeseed oil in an oven proof pot and add onions, leek & fresh chillies. Fry until softened and onions are translucent. Add mince crumbling into small pieces and heat until brown. Add spices and smokey chipotle sauce to taste. (Add more heat if you wish) stir in and fry for 1 minute.
• Add chopped tomatoes and red kidney beans and crumble in stock cube and dark chocolate. Bring to gentle boil. Add some warm water to ensure sauce is not too thick but has enough liquid to reduce. (200 mll)
• Preheat oven to 150 degrees and put the pot in the oven for 1 hour. Stir every 20 minutes. Remove after 1 hour and allow to rest while you make the garlic bread. ( You may leave it longer and reheat gently at a time of your choosing, even overnight. This will enhance the flavour further.)
• Coat french bread with garlic butter and place under an oven grill until lightly toasted. Serve immediately with warm chilli.

CHILI CON CARNE

Steps:

• In a medium saucepan, bring 3 cups of water to a boil. Add the chiles and boil gently until soft, about 10 minutes. Drain and set aside to cool. When cool enough to handle, remove the stems and seeds, if desired, from the chiles. (Note: Leaving the seeds will make your chili con carne spicier!) Rinse them well and place in a large mixing bowl. Add the tomatoes and their juice and stir until combined.
• Working in batches, transfer the tomato-chipotle mixture to a blender and puree until smooth. Add salt to taste and set aside.
• In a large stew pot over medium heat, cook the chorizo and onion, stirring occasionally and breaking up the chorizo with a spoon, until the chorizo is lightly browned and the onions softened, 10 to 15 minutes. Add the ground beef or turkey and cook, stirring occasionally, until the meat is browned. Stir in the tomato-chipotle puree and the beans. Heat until hot and add salt to taste. Serve with corn bread and cheese.

CHIPOTLE CHILI CON CARNE

Steps:

• preheat the oven to 300 degrees F (or use slow cooker).
• 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 salt and pepper to taste.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• (if using slow cooker, transfer at this point).
• Place the sun-dried tomatoes and chipotle chilis in the processor with the oil and blend to form a paste.
• Add these to the beef with the tomatoes, cinnamon stick, and beer (or 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. (if using slowcooker, cook on low for 4-6 hours or high for 1 1/2 hours).
• Add the beans 30 minutes before the end of cooking time.