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Chili Con Carne Recipe

Chili Con Carne Recipe

Chili Con Carne Recipe

It seems as if there as many ways to prepare chili as there are cooks who make chili. Ground beef versus chunks, pork versus beef, pinto versus kidney beans, beans versus no beans, red chili or green chili—the combinations, as the preferences for them, are endless. The Wikipedia has a great write-up on chili con carne if you are interested in exploring its origins and varieties. A few notes on this recipe. We use chuck roast because it holds up the best to long stewing. The meat and onions are cooked in bacon fat which contributes to the flavor. We include kidney beans because we like kidney beans, but you can substitute other beans or leave them out entirely. A little sugar is used to balance out the acidity of the tomatoes and lime juice. The “secret sauce” so to speak of this recipe is the addition of chipotle chile powder, made from smoke-dried jalapeño peppers. Chipotle adds a smokey dimension to the chili, enhancing all of the other flavors. If you can’t find chipotle powder, Tabasco makes a chipotle pepper sauce that can be used to add some smokey flavor to the stew. Everyone has their favorite chili recipe. This one is mine, what’s yours?
chili con carne recipe 1

Chili Con Carne Recipe

Prep15 m Cook2 h 20 m Ready In2 h 35 m Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally. Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up. You might also like Jeff's Hot dog Chili Treat yourself to some chili dog nostalgia with this terrific topper! Spicy Slow-Cooked Chili Try this easy, hot, and spicy chili recipe. Chef John's Beef, Bean, and Beer Chili Beer, unsweetened cocoa powder, and cinnamon add a depth of flavor to this chili. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.
chili con carne recipe 2

Chili Con Carne Recipe

It seems as if there as many ways to prepare chili as there are cooks who make chili. Ground beef versus chunks, pork versus beef, pinto versus kidney beans, beans versus no beans, red chili or green chili—the combinations, as the preferences for them, are endless. The Wikipedia has a great write-up on chili con carne if you are interested in exploring its origins and varieties.
chili con carne recipe 3

Chili Con Carne Recipe

This is my classic Chilli Con Carne recipe (known as “Chili” in the States). This is not a die-hard classic Texan recipe which is made with rehydrated dried chillis, cubed beef, no beans and no canned tomato and takes considerable time to make and tastes quite different. This is the more common type of Chili that most people are familiar with. A classic Chilli Con Carne that is easy and fast enough to make for midweek that is mildly spicy – feel free to increase the spiciness. Freezes great and tastes even better the next day. See Notes for ideas for how to serve this!
chili con carne recipe 4

Chili Con Carne Recipe

You might also like Jeff's Hot dog Chili Treat yourself to some chili dog nostalgia with this terrific topper! Spicy Slow-Cooked Chili Try this easy, hot, and spicy chili recipe. Chef John's Beef, Bean, and Beer Chili Beer, unsweetened cocoa powder, and cinnamon add a depth of flavor to this chili. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.
chili con carne recipe 5

Chili Con Carne Recipe

You might also like Jeff's Hot dog Chili Treat yourself to some chili dog nostalgia with this terrific topper! Spicy Slow-Cooked Chili Try this easy, hot, and spicy chili recipe. Chef John's Beef, Bean, and Beer Chili Beer, unsweetened cocoa powder, and cinnamon add a depth of flavor to this chili.
chili con carne recipe 6

Chili Con Carne Recipe

Jeff's Hot dog Chili Treat yourself to some chili dog nostalgia with this terrific topper! Spicy Slow-Cooked Chili Try this easy, hot, and spicy chili recipe. Chef John's Beef, Bean, and Beer Chili Beer, unsweetened cocoa powder, and cinnamon add a depth of flavor to this chili.
chili con carne recipe 7

Chili Con Carne Recipe

TineLu 8th May, 2017 2.55If you’re unsure how to season this is not your recipe. Measurements given will leave you with a bland chilli. Seasonings need to be doubled at least . Also don’t be shy with the chocolate- 3-4x as much to give the chilli more depth. ndemelo 1st May, 2017 5.05Super chilli, I’ve made it several times exactly as instructed using hot chilli powder and hot smoked paprika, and it always delivers. TheFlyingPotato 26th Apr, 2017 5.05My go to chilli recipe! I double the recipe and then freeze it into portions for work dinners, it reheats wonderfully. I add extra spices and simmer it for around 2 hours or so for it to thicken and the flavours to develop- I’ve never had an issue with it drying out, but I do add a little extra water at the sauce stage and check it regularly. I also add an extra can or two of kidney beans to bulk it out- it still tastes great and I can usually get approx 10 serves out of the doubled recipe! eliselauren3 25th Apr, 2017 5.05This is really yummy. I don’t like it too spicy and so 1tsp of hot chilli powder was fine for me. I also added some cinammon, mixed herbs and kidney beans which are already in a chilli sauce, which just gives something extra to the dish. Served with baked potato and a squeeze of lime. Guster 22nd Apr, 2017 Just my personal opinion, but I would say 1 tsp of paprika is not enough, you need at least a table spoon to get the flavour. Also, half a tsp of marjarom is hardly worth bothering with. Again, I’d say a table spoon, and use oregano instead. Without these changes a lot of people will find it a bit bland. Tedsville 21st Apr, 2017 Protip: Make this in a large cast iron casserole dish, then when it comes to the simmering stage, beforehand had a bit more stock (400ml) and a glass of red wine, put the lid on and put it in the oven at 170 for 2 hours. Check on it every half hour and give it a stir. Comes out so much nicer this way, and you don’t have to worry about it catching. pinksmitty 19th Apr, 2017 5.05I have made this many times and know it off by heart. I add loads more chilli powder and also chopped red chilli as we love it much hotter. Perfect Chilli con carne and easy to make. Never lets me down! Guestorz 11th Mar, 2017 2.55At first I wasn’t really sure if it was going to taste good because it looked like all kind of leftovers mixed together or should I say vomit, but in the end it tasted really good and i’m glad that I gave it a try! I sure do recommend this recipe. air003 2nd Mar, 2017 2.55Excellent instructions to follow for this recipe but unfortunately I found it far too wet and quite bland. As a beginner cook I didn’t really know what else to add re spices but next time I’ll take more note of the tips. Ian_Foster 23rd Feb, 2017 5.05Made this tonight with 1Kg of lean mince and added a couple of fresh chillies to pimp things up a bit. Served it up with Jacket potatoes and it was excellent, can’t wait for round 2 tomorrow. Pages12345…last »next ›
chili con carne recipe 8

TineLu 8th May, 2017 2.55If you’re unsure how to season this is not your recipe. Measurements given will leave you with a bland chilli. Seasonings need to be doubled at least . Also don’t be shy with the chocolate- 3-4x as much to give the chilli more depth. ndemelo 1st May, 2017 5.05Super chilli, I’ve made it several times exactly as instructed using hot chilli powder and hot smoked paprika, and it always delivers. TheFlyingPotato 26th Apr, 2017 5.05My go to chilli recipe! I double the recipe and then freeze it into portions for work dinners, it reheats wonderfully. I add extra spices and simmer it for around 2 hours or so for it to thicken and the flavours to develop- I’ve never had an issue with it drying out, but I do add a little extra water at the sauce stage and check it regularly. I also add an extra can or two of kidney beans to bulk it out- it still tastes great and I can usually get approx 10 serves out of the doubled recipe! eliselauren3 25th Apr, 2017 5.05This is really yummy. I don’t like it too spicy and so 1tsp of hot chilli powder was fine for me. I also added some cinammon, mixed herbs and kidney beans which are already in a chilli sauce, which just gives something extra to the dish. Served with baked potato and a squeeze of lime. Guster 22nd Apr, 2017 Just my personal opinion, but I would say 1 tsp of paprika is not enough, you need at least a table spoon to get the flavour. Also, half a tsp of marjarom is hardly worth bothering with. Again, I’d say a table spoon, and use oregano instead. Without these changes a lot of people will find it a bit bland. Tedsville 21st Apr, 2017 Protip: Make this in a large cast iron casserole dish, then when it comes to the simmering stage, beforehand had a bit more stock (400ml) and a glass of red wine, put the lid on and put it in the oven at 170 for 2 hours. Check on it every half hour and give it a stir. Comes out so much nicer this way, and you don’t have to worry about it catching. pinksmitty 19th Apr, 2017 5.05I have made this many times and know it off by heart. I add loads more chilli powder and also chopped red chilli as we love it much hotter. Perfect Chilli con carne and easy to make. Never lets me down! Guestorz 11th Mar, 2017 2.55At first I wasn’t really sure if it was going to taste good because it looked like all kind of leftovers mixed together or should I say vomit, but in the end it tasted really good and i’m glad that I gave it a try! I sure do recommend this recipe. air003 2nd Mar, 2017 2.55Excellent instructions to follow for this recipe but unfortunately I found it far too wet and quite bland. As a beginner cook I didn’t really know what else to add re spices but next time I’ll take more note of the tips. Ian_Foster 23rd Feb, 2017 5.05Made this tonight with 1Kg of lean mince and added a couple of fresh chillies to pimp things up a bit. Served it up with Jacket potatoes and it was excellent, can’t wait for round 2 tomorrow.

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