Best Amazin Blazin Chili Con Carne Recipes

CHILI CON CARNE

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.

EDDIE'S AWARD WINNING CHILI

Steps:

• Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
• Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
• Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
• chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
• Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
• Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.

AWARD WINNING CHILI CON CARNE

Steps:

• 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.

AMAZIN' BLAZIN' CHILI CON CARNE

Steps:

• 1. **Note** Mushrooms belong with the fresh ingredients and are to be cooked with the beef in the next step. Not to be mixed with the dried spices. Place all dried spices (except ranch dressing seasoning) together in spice grinder and blend until fine and well blended. Put aside until needed.
• 2. In large, 5 litre or 1 gallon stock pot, place 1-2 TBSP olive oil. Turn up heat to medium-high and add beef and mushrooms. Cook until browned.
• 3. Turn heat down to medium and add Ranch dressing seasoning and 1/2 to 2/3 of Kim's Special Spice Blend - or as much as you dare! But, it's best to start with less than to be over seasoned because it can be very, very spicy especially with the dried chili peppers.
• 4. Add all beans and canned tomatoes plus 1-2 cans water. Passata is used to temper the spices and add that special tomato flavour! I use at least 1/2 the jar but often use all of it, depending on my mood. Some people like their chili more brown while others like theirs more red. So the passata or tomato sauce is what makes the difference.
• 5. Cut the corn off the cob and add to pot. Give it all a big stir. Bring to the boil, then turn the heat down to low or medium/low depending on your stove. Stir every 10-15 minutes, check seasonings. More may be added after the the first 15 minutes, if needed. Just remember that dried chilies will get a little hotter as they cook. Cook for at least 1 hour or until your chili is rich and thick. This will make about 3 1/2 litres or slightly less than 1 gallon of chili.
• 6. You may also add or substitute in black beans, black eyed peas, borlotti beans and whatever vegetable your heart desires (celery, onion, garlic, bell peppers, spinach, zucchini, carrot, etc.). More veg also means you may need to add more seasoning. To keep it from getting too hot I often just add more cumin and oregano to taste first, then go from there. I'm not much for "recipes" anymore as most of my cooking is done to taste - so this recipe was hard for me. But it is so dear to my heart I finally had to share it. It is also one of the ways for me to get hubby to eat many different vegetables in one meal. Once you're ready to serve a bit of grated cheddar cheese, a dollop of sour cream, and a few chives or sliced green onions to top off the bowl makes it even better. Serve with tortilla chips or saltine crackers and have at it "flat out like a lizard drinking" as my Aussie mother-in-law says.