Pcos Chili Con Carne Recipes

CHILI CON CARNE II

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.

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.

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.

KAREN'S CHILI CON CARNE SOUP

Steps:

• Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

CARNE CON CHILIES

Steps:

• Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
• Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
• At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
• Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.

CHILI CON CARNE

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.

CHILLI CON CARNE RECIPE

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.

SPICY CHILI CON CARNE

Steps:

• Place oil in a large saucepan and cook the onions and garlic until soft.
• Add the beef, stirring with a fork to break it up until it looses its pinkness.
• Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
• Drain kidney beans, add to the beef and cook for a further half hour.
• Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.

SMOKY CHILI CON CARNE

Steps:

• Brown Italian sausage and ground meat together over medium heat in large pot draining any excess fat.
• Add onions, celery garlic and cook until softened.
• Add sweet pepper for a few minutes, otherwise they are too soft.
• Add chili powder, minced chipotle,and liquid smoke.
• Add tomatoes, sugar and corn, mixing well.
• Bring to boil and let simmer slowly for an hour, stirring occasionally.
• Add kidney beans and let simmer another 15 minutes.
• Taste and add salt and pepper if needed.

CHILI CON CARNE

Steps:

• In a large sauce pan (Dutch oven) cook beef, onion and garlic until browned and done. Drain the fat.
• Add cabbage, celery, green pepper, tomatoes with their juice, tomato sauce, kidney beans and seasonings.
• Cover and simmer over for 45 minutes, stirring occasionally.
• Exchanges per 1 1/8 cup serving - 1 starch, 2 protein.

CHILI CON CARNE

Steps:

• Sautee ground beef with onion; drain.
• In a large pot, combine ground beef mixture and remaining ingredients, except for the kidney beens.
• Bring to a boil and reduce heat.
• Cover and simmer for 1 1/2 - 2 hours, stirring occassionally. You can also cook this in a crock pot for 5-6 hours on low.
• Add kidney beans and simmer until thoroughly heated.

PCOS CHILI CON CARNE

Steps:

• Sauté the onion and garlic in the olive oil. Use a large pot over medium heat, and wait until the onion turns translucent.
• Add the ground beef and stir until it's browned.
• Gently stir in the tomatoes, beans and spices. Add salt and pepper to taste. Reduce heat to low and simmer for 30 minutes.
• Mix in the corn and continue to cook the chili for another 15 minutes.