CHILLI CON CARNE RECIPES | BBC GOOD FOOD
Make classic chilli con carne tonight for spicy comfort food, or try different options with beans, veggies or turkey mince. Serve with tortillas.
Provided by Good Food team
Number Of Ingredients 1
SIMPLE CHILLI CON CARNE | JAMIE OLIVER CHILLI RECIPES
This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!
Total Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 353 calories, FatContent 14.4 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 27.8 g protein, CarbohydrateContent 29.8 g carbohydrate, SugarContent 14.8 g sugar, SodiumContent 1.1 g salt, FiberContent 8.4 g fibre
More about "pasta con carne recipes"
HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving
- Cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- 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.
- 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.
- 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.
- 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.
- 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.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- 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.
- 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.
EASY CHILLI CON CARNE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Buffet, Dinner, Lunch, Main course, Snack, Supper
Cuisine Mexican
Calories 820 calories per serving
- If you want to use a slow cooker, fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the mince until it's brown. Tip into your slow cooker with the tomatoes, peppers, sundried tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours, then serve as above.
ENCHILADAS CON CARNE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine southwestern
Calories 756 per serving
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
QUICK CHILLI CON CARNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.7
Total Time 55 minutes
Cuisine Mexican recipes
Calories 443kcals per serving
- Bring to a simmer and cook, stirring occasionally, for 20-25 minutes until the beef has taken on the flavours of the spices and the sauce is reduced and thick. Add the kidney beans and cook for 5 minutes more, then taste, season and serve with your choice of accompaniments.
CLASSIC CHILI CON CARNE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine southwestern
Calories 342 per serving
- 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.
CHILLI CON CARNE RECIPE WITH DARK CHOCOLATE | SAINSBURY'S ...
From recipes.sainsburys.co.uk
Total Time 70 minutes
Cuisine Mexican
Calories 578 calories per serving
Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just tender.
Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.
Roughly chop the chocolate and add to the chilli, along with the beans. Stir to combine and melt the chocolate, then simmer for another 15 minutes until the mixture has thickened slightly.
Meanwhile, prepare the rice according to the instructions on the packet. Serve with the chilli and a dollop of crème fraîche on the top.
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