Friday Night Chili Recipes

FRIDAY NIGHT CHILI CON CARNE

Friday Night Chili Con Carne image

This is a great dish for Friday Nights when your mates are over. You can just pop it in the oven and forget about it, spend your time entertaining instead. Adjust the heat by adding or removing jalapenos (you can always serve them on the side later if you need). Tastes great served with crusty bread. From Australian Good Taste mag.

Provided by oloschiavo

Categories Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup dried red kidney beans
1 tablespoon olive oil
800 g topside beef, cubed
2 red onions, coarsely chopped
1 red pepper, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
1 teaspoon ground oregano
2 (400 g) cans tomatoes
2 teaspoons jalapeno chiles, drained and finely chopped
2 cups water
sour cream, to serve
fresh cilantro leaves, to serve

Steps:

Cover beans with water in a large saucepan. Bring to the boil over high heat and cook for 10 minutes. Set aside for 1 hour to soak. Drain.
Preheat oven to 160°C . Heat half the oil in a large pan and cook the beef in it over high heat until it's brown all over (2-3 minutes). Set the beef aside in a large casserole dish.
Heat the remaining oil in the same pan. Add the onion and peppers and cook for 5 minutes or until onion is soft. Add spices and cook until aromatic (about 1 minute).
Add tomato, jalapenos, and water and bring to the boil. Pour tomato mixture into the bowl containing the beef. Add the drained red kidney beans.
Bake the mixture, covered, for about 2 hour or until beef and beans are tender. Remove dish from the oven and give it a few minutes to cool. Fish out all of the beef pieces and shred them up using two forks. Return the beef to the mixture and stir to combine.
Serve with a dollop of sour cream and fresh coriander leaves, with crusty bread on the side.

Nutrition Facts : Calories 286.7, Fat 18.3, SaturatedFat 6.9, Cholesterol 21.8, Sodium 19.7, Carbohydrate 23.7, Fiber 6.5, Sugar 5.4, Protein 8.9

LAUREN'S CINCINNATI CHILI

Lauren's Cincinnati Chili image

I have searched far and wide for a recipe that compares to Goldstar or Skyline chili, to no avail. Finally, I took a number of decent recipes and blended them together with the help of a former Goldstar Chili employee. It's still not the same, but it feeds my cravings. The most important things about the chili is how you prepare the beef and the cinnamon and chocolate. I recommend refrigerating the chili overnight. It always tastes better the next day.

Provided by Lauren

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 3h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 pounds extra lean ground beef
2 onions, finely chopped
1 quart water
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
1 ½ teaspoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 bay leaves
1 (15 ounce) can tomato sauce
½ ounce unsweetened baking chocolate

Steps:

Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 11.1 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 6.9 g, Sodium 808.2 mg, Sugar 4.8 g