CHILLI STOCK RECIPES

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CHILLI CON CARNE RECIPE | BBC GOOD FOOD



Chilli con carne recipe | BBC Good Food 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

Total Time 1 hours 10 minutes

Yield 4

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, FatContent 17 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 6 grams fiber, ProteinContent 36 grams protein, SodiumContent 2.32 milligram of sodium

GROUND BEEF CHILI RECIPE: HOW TO MAKE IT



Ground Beef Chili Recipe: How to Make It image

Everyone who tastes my beef chili recipe says that it is restaurant-quality. It's especially good with homemade cornbread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright, Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 20

3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 to 2 cups water
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1-1/2 teaspoons browning sauce, optional
Optional toppings: Additional chopped onion and shredded cheese, optional

Steps:

  • In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; crumble the beef; drain., Stir in the beans, tomato puree, salsa, broth, tomatoes, chili powder, Worcestershire sauce, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish individual servings with chopped onion and shredded cheese.

Nutrition Facts : Calories 242 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 611mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 21g protein.

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