Five Meat Chili Con Carne With Beans 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.

BASIC CHILI CON CARNE WITH BEEF AND BEANS



Basic Chili Con Carne With Beef and Beans image

This is a flavorful chili made with beans and ground beef, along with tomatoes, chile peppers, bell pepper, and spices and chili powder.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 11h10m

Yield 6

Number Of Ingredients 14

1 1/2 cups dried red beans (or 2 (15-ounce) cans red kidney beans or small red beans, drained)
1 tablespoon vegetable oil
1 to 1 1/2 pounds lean ground beef
1 large onion, sliced
1 green bell pepper, chopped
1 (14.5-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 (4.5-ounce) can mild green chile peppers
2 teaspoons jalapeño pepper, finely chopped, optional
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
Dash cayenne pepper, or to taste
Dash ground cloves
1 small bay leaf

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.

Nutrition Facts : Calories 408 kcal, Carbohydrate 21 g, Cholesterol 106 mg, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 845 mg, Sugar 6 g, Fat 19 g, ServingSize 6 Servings, UnsaturatedFat 0 g

5-BEAN CHILI



5-Bean Chili image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 quarts chili

Number Of Ingredients 21

1 pound ground chuck
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons chili powder, preferably Mexican style
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 bay leaves
1 (28-ounce) can whole peeled tomatoes, broken up with your hands
3 cups beef stock or canned, low-sodium beef broth
1 1/2 cups great northern beans
1 1/2 cups cooked and drained pinto beans
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1 1/2 cups cooked and drained navy beans
2 tablespoons chopped cilantro leaves
Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

Steps:

  • In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
  • Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

FIVE MEAT CHILI CON CARNE WITH BEANS



Five Meat Chili Con Carne With Beans image

Make and share this Five Meat Chili Con Carne With Beans recipe from Food.com.

Provided by panner50

Categories     One Dish Meal

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 15

1/2 lb beef, cubed
1/2 lb pork, cubed
1/2 lb lamb, cubed
1/2 lb mild Italian sausage
1/2 lb hot Italian sausage
1 (48 ounce) can tomato juice
1 (28 ounce) can tomato sauce
3 medium onions, chopped
4 garlic cloves, minced
3 jalapeno peppers, roasted seeded and chopped
1/4 cup chili powder
2 tablespoons cumin
2 tablespoons oregano
2 (15 ounce) cans kidney beans (optional)
salt and pepper

Steps:

  • In a large pot brown meat in stages, about a 1/4 at a time.
  • Remove meat.
  • Add onion and garlic and cook until translucent.
  • Return meat to the pot, add the tomato juice, and 1/2 the spices.
  • Cook about 1 hour and add the tomato sauce and the rest of the spices.
  • Let simmer about 2 hours; add the beans and simmer about 30 more minutes, then enjoy.
  • I like mine served with corn bread and grated cheddar cheese.

QUICK HOMEMADE CHILI CON CARNE WITH BEANS



Quick Homemade Chili Con Carne With Beans image

Make and share this Quick Homemade Chili Con Carne With Beans recipe from Food.com.

Provided by Christine

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons oil
1/2 garlic clove, minced
1 lb ground beef
1 (15 ounce) can kidney beans
1/2 cup chopped onion
2 (8 ounce) cans tomato sauce
1 -2 teaspoon chili powder
1 teaspoon salt

Steps:

  • Heat oil in large skillet; add garlic, onion and ground beef.
  • Stir until browned.
  • Pour off excess fat.
  • Add beans with liquid, tomato sauce, salt and chili powder.
  • Simmer over low heat stirring occasionally, until chili is desired thickness.

FABULOUS CHILI CON CARNE WITH BEANS



Fabulous Chili Con Carne With Beans image

I got this recipe from my good friend Jackie, who every year would make it for her Grey Cup party. It's great for those who like chili with a kick!

Provided by Carol

Categories     Grains

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 (29 ounce) can kidney beans
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (14 1/2 ounce) can tomato sauce
1 (8 ounce) jar mild salsa or 1 (8 ounce) jar hot salsa
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
1/8 teaspoon cayenne
salt

Steps:

  • Brown beef with onion& green pepper.
  • Drain off grease.
  • Drain juice off kidney beans.
  • Place everything in large kettle and simmer 2-3 hours.
  • Stirring occasionally.

GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Pour tomatoes into a large stockpot over medium heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  • Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  • Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

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



Chili Con Carne (Chili Beans) Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 30

For the Mexican Seasoning:
1 pound bag pinto beans
2 pounds of ground beef (80% lean recommended)
1 onion, diced
2 garlic cloves, finely minced
2 tablespoons Mexican seasoning (recipe below)
1 large (14.5 oz.) can diced tomatoes (low salt, preferred)
1 large (15 oz.) can tomato sauce
2 Tablespoons tomato paste (TIP: Freeze the remaining tomato paste for future use)
1 large can (7 oz.) diced mild green chilis (not jalapeno)
1 cup salsa (heat level of your choice) or make my homemade version
1/4 cup corn meal (optional to thicken chili) mixed with water
salt
2 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. ground cumin
2 Tbsp. oregano
For homemade salsa:
(optional, this makes about 32 oz)
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
1/4 cups Chopped Onion (I used red)
1 clove Garlic
1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro (more To Taste!)
1/2 whole Lime Juice

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.

CURT'S FIVE ALARM TOUCHDOWN CHILI CON CARNE WITH BEANS



Curt's Five Alarm Touchdown Chili Con Carne With Beans image

This is somewhat labor intensive, but worth the wait. I always make this during one weekend of the NFL playoffs. I like the Canadian beer, because of the different hops. I have put this together from a collection of recipes, and then added some touches of my own, such as the chipotle, to give it a smokey flavor, and ground turkey to give it a "slightly" healthier touch. If you're

Provided by Curt Newport

Categories     Poultry

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 21

1 lb bacon, chopped
4 lbs lean beef chuck roast, cubed
1 1/2 lbs regular hamburger, preferably chuck
1 lb ground turkey
4 (15 ounce) cans kidney beans
8 whole cloves
4 medium onions
4 garlic cloves
6 ounces canned chilies, chopped (El Paso brand)
6 fresh jalapeno chilies, chopped
6 chipotle chiles, chopped
7 tablespoons dry Mexican chilies, freshly ground, anaheim if possible
3 tablespoons chili peppers (good quality)
2 tablespoons paprika
6 tablespoons fresh cumin seed, ground
1 1/2 tablespoons fresh black pepper, ground
2 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
2 (12 ounce) bottles beer (Canadian)
2 (6 ounce) cans tomato paste
2 (14 ounce) cans stewed tomatoes

Steps:

  • Fry bacon in a heavy pot till crisp and the fat is rendered.
  • Remove and reserve bacon.
  • Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot.
  • Brown the meat and garlic in the skillet.
  • Saute onions in the fat remaining in the pot until soft.
  • Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes.
  • Simmer for two hours.
  • Add remaining seasonings and sauces during cooking, as you check and stir.
  • Make sure last ingredients are added with at least one hour of cooking time remaining.
  • Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
  • It is okay to serve it right off the stove, but it is almost always better as leftovers.

Nutrition Facts : Calories 676.6, Fat 30.2, SaturatedFat 9.6, Cholesterol 146.6, Sodium 1385.4, Carbohydrate 44.2, Fiber 10.8, Sugar 13.4, Protein 54.8

FIVE-BEAN CHILLI



Five-bean chilli image

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 14

1½ tbsp rapeseed oil
1 onion , sliced
2 peppers , sliced
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp hot smoked paprika
400g can chopped tomatoes
400g can mixed beans , drained
400g can black beans , drained
pinch of sugar
250g brown rice
½ small bunch coriander , chopped
soured cream or guacamole, to serve (optional)

Steps:

  • Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
  • Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

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.

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2021-10-20 Cover pot with good fitting lid and bring to a boil. Once boiling, reduce heat to low simmer for 1 to 1 1/2 hours or until beans are tender. Stir occasionally and check often to ensure water has not boiled out of the beans. They must always …
From travelinginmykitchen.com


CLASSIC CHILI CON CARNE - ERREN'S KITCHEN
2019-02-20 Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes. Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.
From errenskitchen.com


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


GROUND BEEF CHILI CON CARNE | MEXICAN PLEASE
2021-02-12 Roast them in the oven (400F) for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so. Rinse and de-stem the tomatoes. Roast them in the oven (400F) for 20-30 minutes or until you need them.
From mexicanplease.com


CURT S FIVE ALARM TOUCHDOWN CHILI CON CARNE WITH BEANS RECIPE ...
Curt s five alarm touchdown chili con carne with beans is the best recipe for foodies. It will take approx 165 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make curt s five alarm touchdown chili con carne with beans at your home.. The ingredients or substance mixture for curt s five alarm touchdown chili con carne with beans …
From webetutorial.com


CHILI CON CARNE WITH BEANS RECIPE | WOV APP
2 lbs ground beef ; 1 large onion, chopped ; 2 garlic cloves, minced ; 1 (15 ounce) can tomato sauce ; 1 (6 ounce) can tomato paste
From wov.app


BEEF CHILI WITH BEANS RECIPE | EAT SMARTER USA
Heat the oil in a skillet and saute the ground beef until crumbly. Add the onions, garlic, celery and chilies and saute 2-3 minutes. Stir in the tomato paste and deglaze with the broth.
From eatsmarter.com


STEW MEAT CHILI - CHILI CON CARNE - 101 COOKING FOR TWO
2021-12-03 Give the beef a light dusting of flour before browning. Drain and rinse 1 can of light kidney beans. Add meat, onion, peppers, and beans to a small crockpot. Add one 14 oz can diced tomatoes, 3 ozs tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper.
From 101cookingfortwo.com


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