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.
CLASSIC CHILI CON CARNE RECIPE - NYT COOKING
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
Total Time 3 hours
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//schema.org, Calories 342, UnsaturatedFatContent 10 grams, CarbohydrateContent 14 grams, FatContent 17 grams, FiberContent 5 grams, ProteinContent 36 grams, SaturatedFatContent 6 grams, SodiumContent 557 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 353 calories per serving
- Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
- Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
- Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
- Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
- Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
- Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.
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.
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Reviews 4.2
Cuisine American
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