So Simple Chili Con Carne Recipes

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AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

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

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

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

SO SIMPLE CHILI CON CARNE



So Simple Chili Con Carne image

This is a recipe my aunty told me about. It is not too spicy and is so incredibly quick. I could do this with my eyes closed. Even Dad who hasn't eaten chili con carne in 35 years because of boarding school memories has asked for this again! Serve with either rice, baked potato, nachos, avocado and sour cream and always with cheese. This is a very nutritious meal

Provided by Perfect Pixie

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 6

500 g lean ground beef
295 g condensed tomato soup (DO NOT ADD WATER)
420 g red kidney beans in chili sauce
1 onion
1 teaspoon minced garlic (or 1 garlic clove finely chopped)
1 tablespoon olive oil

Steps:

  • Fry onion and garlic in olive oil until onion goes clear.
  • Add mince and brown.
  • Add condensed tomato soup and beans in chili sauce, mixing in well.
  • Place lid on and let simmer about 30 minutes.
  • Serve with:.
  • •Rice.
  • •Nachos, sour cream and avocado.
  • •Baked potato.
  • and with grated cheese.

Nutrition Facts : Calories 306.7, Fat 16.3, SaturatedFat 5.8, Cholesterol 81.2, Sodium 489.9, Carbohydrate 12.9, Fiber 1.3, Sugar 7.2, Protein 26.5

CHILLI CON CARNE RECIPE



Chilli con carne recipe image

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Provided by Good Food team

Categories     Dinner, Lunch

Time 1h10m

Number Of Ingredients 16

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

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.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium

CHILI CON CARNE



Chili con Carne image

This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon unsweetened baking cocoa
1/2 teaspoon red pepper sauce
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

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.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g

EASY CHILLI CON CARNE



Easy Chilli Con Carne image

This is a really simple and versatile chilli con carne recipe that I've perfected over an admittedly short period of time, but it seems to work pretty well. It's really easy to adapt to vegetarian tastes - use whatever kind of tinned beans you like, mixed bean salads are easy to find at supermarkets. I really recommend that variation with tortilla chips and sour cream. It can be spiced up by varying the chillis to your preference. I usually chop them finely and put them in at the start with the garlic as it smells good. My starting point for this was a recipe in a book called Just 1 Pot by Love Food, with no author specified. This recipe is very much a work in progress so feedback would be very appreciated =)

Provided by cydon

Categories     Meat

Time 40m

Yield 3-5 serving(s)

Number Of Ingredients 15

500 g fresh beef mince
1 tablespoon oil (of your preference)
1 large onion, chopped into good chunks
4 garlic cloves, chopped very finely
2 red chilies, chopped very finely and deseeded
1 tablespoon tomato puree
1 (400 g) can of chopped plum tomatoes
1 (225 g) can kidney beans, drained and rinsed
400 ml vegetable stock
1 large bell pepper, diced and deseeded (I recommend red or yellow)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 pinch nutmeg (optional)
salt and pepper, to taste

Steps:

  • Heat the oil in a large, deep frying pan. I use a wok, to feel exotic. Cook the garlic, onion and chillis until your kitchen smells wonderful. I prefer to keep the onion fairly crisp. The less oil you use the better but a tablespoon is a good guideline.
  • Add the beef mince and fry until browned, then drain off as much oil as you can.
  • Add the stock, tomato purée and tomatoes and mix well.
  • Add the kidney beans, paprika, cumin and coriander and season well. If you like your bell pepper nice and soft, add it here.
  • Simmer, stirring occasionally, for as long as you have. Time suits this recipe well but if you only have five minutes, so be it. Halfway through the simmering time, add the bell pepper if you haven't already. Now is also a good time to get rice cooking.
  • Add a pinch of nutmeg if you like, I find it gives it a subtle undertone, but it's down to personal taste. More black pepper works well at this point too. Taste it, add more cumin and possibly chilli powder if it suits your taste.
  • Serve with rice, tortillas or tortilla chips as you prefer. Goes great with sour cream.

Nutrition Facts : Calories 612.1, Fat 39.5, SaturatedFat 13.6, Cholesterol 118.3, Sodium 352.1, Carbohydrate 29.7, Fiber 7.8, Sugar 10.3, Protein 36.1

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.

CHILI CON CARNE II



Chili con Carne II image

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 15

5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

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.

Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g

CHILI CON CARNE



Chili Con Carne image

You can control the heat of this chili by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save time by using both at once. If you like, serve the chili with other traditional garnishes, such as shredded Cheddar and Monterey Jack cheese, sour cream, and chopped cilantro.

Yield serves 12

Number Of Ingredients 24

1 pound dried pinto beans, soaked according to package directions
1/4 cup plus 3 tablespoons corn oil
3 1/2 pounds plum tomatoes (about 18)
2 1/2 pounds medium yellow onions (about 7), stem ends trimmed, quartered lengthwise with skins left on
10 garlic cloves (skins left on)
4 mulato chiles
3 ancho chiles
1 14 1/2-ounce can low-sodium beef broth
1 cup water
5 pounds ground round or ground chuck
1 tablespoon coarse salt
2 ounces Mexican chocolate or semisweet chocolate, chopped
1/2 teaspoon freshly ground black pepper
Lumpy Guacamole (recipe follows)
6 ripe Hass avocados
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
4 plum tomatoes, finely diced
1 medium onion, finely diced
1 jalapeño pepper, minced (with seeds, if desired)
3 garlic cloves, minced
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper, or to taste
(makes 6 cups)

Steps:

  • Drain and rinse the soaked beans, and place them in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until the beans are tender, about 1 1/2 hours. (You can prepare the beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
  • Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium heat; add the tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover the pan, reduce heat to medium-low, and continue to cook, turning, until the tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core the tomatoes. Place the tomato flesh in a clean bowl, and reserve.
  • While the tomatoes cool, place two-thirds of the onion quarters in the same skillet with 2 tablespoons of the oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with the garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel the garlic and onion, cutting off and discarding roots and peels and adding the flesh to the bowl with the tomato. Transfer the vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
  • Tear the chiles in half, and discard the stems and seeds. In the same skillet over medium heat, toast the chiles in the remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring the broth and water to a boil, pour over the chiles, and let stand until the chiles are pliable, about 5 minutes. Puree the chiles and broth, and stir into the tomato mixture.
  • In a 7-quart Dutch oven over medium heat, cook one-third of the meat, breaking it up with a spoon and stirring occasionally, until nicely browned, about 8 minutes. While the meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir the tomato mixture into the meat in the Dutch oven. Brown the remaining beef in the same skillet; add to the Dutch oven. Drain the cooked beans; add them to pot with the salt.
  • Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until the meat is tender and the sauce is thick, about 1 1/2 hours. Stir in the chocolate; season with pepper. Serve with the guacamole.
  • Halve the avocados, and remove the pits. Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl. Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic. Season with salt and pepper.

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From thefeatherednester.com


HOW TO MAKE THE BEST CHILI EVER | COOKIES & CUPS
2021-01-24 Heat 2 tablespoons of olive oil in a large (7- quart) Dutch oven or stock pot over medium-high heat. Add the chuck roast in batches, browning on each side. Transfer to a plate and repeat with all meat. Reduce the heat to medium and heat the remaining 2- …
From cookiesandcups.com


CHILI CON CARNE (BEEF CHILI) | EASY WEEKNIGHT RECIPES
2022-03-21 Give everything a good stir and bring the chili con carne to a boil. Simmer Until Tender. Reduce the heat to a simmer, and cover the pot. Simmer the chili con carne for 45 minutes over low heat, stirring occasionally. Remove the lid and stir in the beans, and then cover again. Continue to cook for 1 to 1-1/2 hours, or until the beef is fall ...
From easyweeknightrecipes.com


THE *BEST* CHILI CON CARNE NACHOS - GET ON MY PLATE
2021-10-28 Step 2: Spoon chili all over chips making sure each chip has a bit of chili on it. Then sprinkle shredded cheese over the top. Step 3: Bake at 350°F for 4-5 minutes until cheese is melted and chili is warm. While nachos are in the oven, warm nacho cheese sauce in the microwave until heated through.
From getonmyplate.com


EASY CHILI CON CARNE #RECIPE FOR NINJA 3-IN-1 COOKING SYSTEM
2016-12-29 Instructions. Set the Ninja to stovetop high. Brown the ground beef until it’s no longer pink. Switch the Ninja to slowcoook low. Add the remainder of the ingredients and cook for 2 hours. Serve immediately. Tags. one-pot one-pot meal.
From fromvalskitchen.com


CHILI CON CARNE - THE SEASONED MOM
2018-11-15 First, sauté the chopped onion in olive oil until the edges start to caramelize (about 5 minutes). Then add the garlic and cook for another minute. Stir in the ground beef and cook until the meat is no longer pink. Drain off the fat, and return the beef mixture to the pot (or place it in the slow cooker).
From theseasonedmom.com


AWARD WINNING CHILI (CHILI CON CARNE) - BROWN SUGAR FOOD BLOG
2020-12-02 Remove bacon from the pot and set aside. Add the tablespoon of olive oil and the diced onions, bell and jalapeno peppers and cook until softened, about 5 minutes. Add minced garlic, and cook until fragrant, about 2 minutes. Leaving the veggies in the pot, add the ground beef and sausage, and cook until browned.
From bsugarmama.com


CHILI CON CARNE (TEXAS BEEF CHILI) RECIPE - FOOD NEWS
The best beef chili recipe and so easy to make. Texas Beef Chili Chili Con Carne Once Upon A Chef from www.onceuponachef.com Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions. Season chuck steaks generously with salt […]
From foodnewsnews.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


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