CHILLI CON CARNE CAN RECIPES

Name: Chilli con carne with popped kidney beans
Total time: 2 h 25 min
Yield: 10
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 2 dried chillies such as chipotle; 2 red onions; 4 cloves of garlic; 1 bunch of fresh coriander (30g); 3 fresh red chillies; olive oil; 2 carrots; 1½ tablespoons sweet smoked paprika; 1 stick of cinnamon; 1 tablespoon cumin seeds; 500 g higher-welfare minced pork; 500 g higher-welfare minced beef; 4 x 400 g tins of plum tomatoes; 3 mixed-colour peppers; 2 x 400 g tins of kidney beans

HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES

Homemade chilli con carne recipe | Jamie Oliver recipes image

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.

Total Time 2 hours 25 minutes

Yield 10

Number Of Ingredients 15

Ingredients

2 dried chillies such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

Steps:

1. Cover the dried chillies with boiling water and leave to rehydrate.
2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

Nutrition Facts : Calories 249 calories, FatContent 10.1 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 11 g sugar, SodiumContent 0.6 g salt, FiberContent 3.2 g fibre

CHILI CON CARNE II RECIPE | ALLRECIPES

Chili con Carne II Recipe | Allrecipes image

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

Categories Beef Chili

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

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, CarbohydrateContent 32.5 g, CholesterolContent 61.5 mg, FatContent 19.3 g, FiberContent 7.3 g, ProteinContent 23.9 g, SaturatedFatContent 5.5 g, SodiumContent 916.8 mg, SugarContent 11.3 g

More about "chilli con carne can recipes"

VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

See details

VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

See details

HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving

1. Cover the dried chillies with boiling water and leave to rehydrate.
2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

See details

VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

See details

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