CHEF JOHN'S CINCINNATI-STYLE CHILI
You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
- Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
- Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.
Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g
AWARD WINNING CHILI CON CARNE
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
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
CLASSIC CHILI CON CARNE
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
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
OLD JOHN'S CHILI CON CARNE
This was my father's chili con carne recipe. He rarely measured anything when making it and consequently neither do I. It is a very mild chili but the heat/spice level can easily be increased (with tabasco or chile peppers) for those who like that sort of thing. The leftovers freeze very well and make an excellent chili mac casserole, it also goes well as Cincinnati style chili (with spaghetti), or in burritos or tacos. I LOVE LOTS and LOTS of dark red kidney beans, but you can use as much or as few beans as you like even substituting light red beans if you prefer. Like all chilis; it's even better the second or third day. The cocoa powder gives it a deeper base note; but can be omitted or instant coffee may be used as a substitution. If you use instant coffee, introduce it in small increments and taste frequently as coffees vary in strength, you may not require as much instant coffee as cocoa powder. The single most variable measure is the ketchup. It is a "to taste" ingredient and is used to balance the seasoning vs tomato. It depends greatly on the amount of the seasoning you add and how acid the tomato sauce and paste are, as well as the intensity of the onion. I can use as little as 3 TBSP or as much as an 8 ounce bottle. It is a very adaptable recipe and handles additions and changes very well. It also travels well for potlucks or brunches. Make it as thick or as thin as you want
Provided by Callinectes Sapidus
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in frying pan add one onion, the ground chuck, the 3 sliced cloves of garlic, 1 teaspoon each of cumin, paprika, tumeric and 1 tablespoon chili powder, saute until beef is browned and drain off the liquid/oil.
- Place drained beef and onion mixture into a large stock pot over medium heat. Add the remaining onion, the diced clove of garlic, the drained kidney beans and the tomato sauce and stir well.
- If the mixture is too thick, thin it with the reserved bean liquid or add another can of tomato sauce.
- Add the tomato paste, another TBSP each of the cumin, paprika and tumeric, 2 TBSP of cocoa powder and 2 to 4 TBSP of the chili powder. (sometimes, I'll use the entire jar) Cook until the onion is tender, stirring occasionally and thinning as desired with the reserved bean liquid.
- Add enough tomato ketchup to correct for the acid balance (see note above).
- Serve with grated cheddar cheese and sour cream if desired.
Nutrition Facts : Calories 1093.2, Fat 21.8, SaturatedFat 6.6, Cholesterol 110.6, Sodium 890.6, Carbohydrate 146.6, Fiber 45.9, Sugar 11.5, Protein 84.3
GOOD OLD CHILI CON CARNE
Provided by Alex Witchel
Categories dinner, main course, side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Place a large casserole over medium-high heat, and add 1/4 cup olive oil. When the oil is hot, add the onions, garlic, carrots, celery and red bell peppers. Stir, and add chili powder, cumin, cinnamon and a good pinch of salt and pepper. Stir every 30 seconds for about 7 minutes, until softened and lightly colored.
- Add the garbanzo beans, kidney beans, tomatoes and ground beef, stirring to break up the meat. Fill one of the tomato cans with water and then add the water to the pan. Coarsely chop the cilantro leaves and refrigerate until needed. Finely chop the stems and add to the pan. Add balsamic vinegar and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low. Simmer, partly covered, for about 1 hour, stirring occasionally to prevent sticking. Transfer to a warmed serving bowl or individual bowls, and garnish with cilantro leaves. If desired, serve with basmati rice, crusty bread, baked potato or couscous, accompanied by yogurt, guacamole and slices of lime.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 14 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1114 milligrams, Sugar 14 grams, TransFat 1 gram
MARGO KNUDSON'S CHILI CON CARNE
I adopted this recipe in the February 2005 recipe adoption. I had no idea who Margo Knudson is, so I googled her. Turns out she won the 1987 International Chili Society Cookoff with this recipe! This is the first time I made "real" chili, with cubed beef instead of ground beef and no beans! The chili is spicy, but not overly so. It has more of a flavorful, complex kind of heat to it. I ended up using slightly more beef broth and tomato sauce than called for in the recipe.
Provided by Ginny Sue
Categories Pork
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute onions and garlic in oil about 3 minutes.
- Add Gebhardt's and regular chili powder.
- Mix well.
- Brown beef in another pan, a pound at a time, adding pepper to taste while browning.
- Add meat to onions and spices, using a little broth to keep from sticking.
- Saute sausage and green chili pepper together 2 minutes.
- Add to the pot along with meat and onions.
- Cook 15 minutes.
- Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.
- Mix well and cook for 30 minutes.
- Add oregano tea.
- Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
- During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.
Nutrition Facts : Calories 1687.9, Fat 170.9, SaturatedFat 68.9, Cholesterol 238.1, Sodium 1498.2, Carbohydrate 14, Fiber 5.8, Sugar 4.1, Protein 25.9
JOHN'S CHILLI CON CARNE
A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth
Provided by John Torode
Categories Dinner, Main course, Supper
Time 5h30m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins
- Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.
- Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.
- Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don't want it too saucy - be sure to keep it, it's great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
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