AUTHENTIC CHILI CON CARNE RECIPE RECIPES
CHILI CON CARNE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 50 minutes
Prep Time 20 minutes
Cook Time 01 hours 30 minutes
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
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, FatContent 14g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 892mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 20g protein.
ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE | TASTEATLAS
Adapted from 1953 A Bowl of Red by Frank X. Tolbert, a Texas journalist and historian, this recipe follows the rules of a true, original chili, meaning no beans, no tomatoes, no onions, and no “fillers”. The chile pods are precooked then added to the dish and, if desired, for extra spiciness, more chile pods can be added a few minutes before the meal is finished.
Provided by TasteAtlas
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a grill pan cook suet, then remove when it has melted. In
- In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is just about right.
- Bring that to a boil and then simmer for 30 minutes after which you will add in all of the ingredients except Masa and Anchos. Cover the pot and leave to simmer for another 45 minutes while occasionally stirring.
- While it’s cooking, remove the grease on top and adjust the seasonings. Add extra stemmed and seeded Ancho pods (not chopped) if you’d like the taste to be hotter.
- To thicken the liquid, add Masa Harina and simmer for another 30 minutes or until the meat is tender.
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