Tarahs Chili Con Carne Recipes

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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.

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

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 18

6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Steps:

  • Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
  • Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
  • Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  • Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

TEXAS RISING CHILI CON CARNE



Texas Rising Chili Con Carne image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 26

3 dried ancho chiles
1 dried chile d'arbol
1 dried New Mexico or pasilla chile
1 tablespoon ground cumin
1 teaspoon Mexican oregano
6 slices thick-cut bacon, cut into lardons or 1/4-inch strips
4 pounds trimmed chuck roast, cut into 1-inch cubes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 medium onion, diced
4 jalapenos, ribs and seeds removed, diced
4 jalapenos, ribs and seeds removed, diced
3 cloves garlic, minced
4 cups beef stock, hot, plus more if needed
One 14-ounce can crushed tomatoes
2 tablespoons cornmeal
Juice of 2 limes
Perry County Corn Bread, recipe follows, for serving
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
1 stick (8 tablespoons) butter
2 cups self-rising cornmeal
1/4 cup self-rising flour
1 teaspoon salt
1 cup buttermilk, plus more if needed
2 eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
  • In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
  • Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
  • Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
  • Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
  • Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
  • Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
  • In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
  • Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.

TRUE TEXAS CHILI CON CARNE



True Texas Chili Con Carne image

Make and share this True Texas Chili Con Carne recipe from Food.com.

Provided by tranch

Categories     Tex Mex

Time 1h

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs beef, Ground
2 medium onions, chopped
2 garlic cloves, finely chop
28 ounces tomatoes, whole
12 ounces beer
5 tablespoons chili powder
2 jalapeno chiles, seed & chop
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon sugar
cayenne pepper (optional)
cheddar cheese, shredded
red onion, chopped
avocado, sliced

Steps:

  • Heat oil in 6-quart saucepan.
  • Add ground beef, onions and garlic and saute until meat is browned.
  • Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes.
  • Taste and season with salt, pepper and cayenne pepper, if desired.
  • Ladle into bowls.
  • Garnish with cheese, onion and avocado, if desired.

Nutrition Facts : Calories 1731.8, Fat 170.1, SaturatedFat 68.1, Cholesterol 224.7, Sodium 242.6, Carbohydrate 24.3, Fiber 7.6, Sugar 9.8, Protein 23.4

CARNE CON CHILIES



Carne Con Chilies image

This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!

Provided by trooworld

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 11

4 large boneless pork chops, fat trimmed and reserved
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon seasoning salt, or to taste
1 lime, cut into 4 wedges
10 tomatillos, husked and cut in half
1 tomato, quartered
2 jalapeno peppers, seeded and halved
3 dried red chile peppers, chopped
1 clove garlic
½ teaspoon salt, or to taste

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.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 8.3 g, Cholesterol 40.8 mg, Fat 13.2 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 4.7 g, Sodium 433.9 mg, Sugar 4.1 g

CARROLL SHELBY'S CHILI CON CARNE



Carroll Shelby's Chili Con Carne image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 3h45m

Yield Four to six servings

Number Of Ingredients 15

1 pound round steak
1 pound chuck steak
1/2 cup peanut, vegetable or corn oil or an equal amount of fat rendered from fresh suet
1 cup finely chopped onions
1 tablespoon finely minced garlic
1/4 cup chili powder
1 1/4 teaspoons dried oregano
1/2 teaspoon paprika
Salt, if desired
1 teaspoon cumin powder
1 cup tomato sauce
1 1/2 cups beer (one 12-ounce can)
1/2 to 1 teaspoon cayenne pepper
3/4 pound goat cheese, crumbled
1/2 teaspoon cumin seeds

Steps:

  • Cut the meat into quarter-inch cubes.
  • Heat the oil in a skillet and cook the meat, stirring often, until browned.
  • Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
  • Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
  • Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 819 milligrams, Sugar 4 grams, TransFat 1 gram

TARAH'S CHILI CON CARNE



Tarah's Chili Con Carne image

This one has been made by me and my best friend, time after time, and it is still having alterations, I would love to hear any comments

Provided by Tarah

Categories     Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 kg minced steak
1 1/2 teaspoons cumin
1 (230 g) can tomato paste
1/2 teaspoon sugar
2 garlic cloves
1 tablespoon chili powder
1/2 cup water
1 (15 ounce) can red kidney beans
salt

Steps:

  • Heat oil in pan and gently cook the garlic.
  • add meat and stir till brown.
  • stir in some salt, chilli and cummin.
  • add water and cook for 25 minutes.
  • add tomato paste and sugar cook for 15 minutes longer.
  • add red kidney beans heat well.

Nutrition Facts : Calories 566.9, Fat 34.9, SaturatedFat 13, Cholesterol 113.3, Sodium 406.6, Carbohydrate 25, Fiber 7.5, Sugar 5.4, Protein 38.4

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