Best Chili Con Carne Con Frijoles Recipes

CHILI CON CARNE CON FRIJOLES

Chili con Carne con Frijoles image

This chili is chock full - of meat, beans and flavor! And it feeds a crowd. If making vegan, don't add the ground beef. Substitute any canned beans for the ones listed, the more the merrier, whatever your pot will hold. If making a small batch use the cans of unseasoned "bean medley" and cut back on the other ingredients. If you're watching your sodium, drain and rinse the beans before adding, but if not, use undrained - excellent source of fiber.

Provided by Chefiebig

Categories Beans

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lean ground beef
1 large onion, diced
3 cloves garlic, minced
1 green pepper, seeded and chopped
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (19 ounce) can black beans
1 (19 ounce) can chickpeas
1 (19 ounce) can pigeon peas
1 (19 ounce) can red kidney beans
1 (19 ounce) can lentils
1 (19 ounce) can black-eyed peas
1 (19 ounce) can navy beans
salt
1 -2 tablespoon black pepper
1 -2 tablespoon chili powder

Steps:

In a large pot, brown ground beef, breaking apart any large chunks.
Add in onion and garlic, fry until softened.
Add green pepper.
Add tomatoes, undrained.
Stir in all beans, undrained.
Add chili powder, black pepper.
Stirring once in awhile to prevent scorching, simmer for 2 hours.
Skim fat, if lean beef used this step shouldn't be necessary.
Taste and adjust seasoning.

Nutrition Facts : Calories 491.6, Fat 7.9, SaturatedFat 2.7, Cholesterol 36.9, Sodium 468.3, Carbohydrate 73.4, Fiber 21.5, Sugar 2.8, Protein 35.2

DAVID'S CHILI CON CARNE Y FRIJOLES

David's Chili Con Carne Y Frijoles image

Provided by My Food and Family

Categories Home

Time 10h

Number Of Ingredients 22

Ingredients

2 cups small red beans, washed and picked over
2 lb lean ground beef (3 lb. if pork is omitted)
1 lb lean ground pork
1 whole green bell pepper
1/4 cup peeled garlic, coarsely chopped and slightly crushed
2 large peeled white or cooking onions, coarsely chopped
3 Tbsp chili powder
2 Tbsp ground oregano (increase by 1 tsp. if whole crushed seeds are used)
1 Tbsp ground cumin (increase by 1 tsp. if whole crushed seeds are used)
1 Tbsp ground coriander (increase by 1 tsp. if whole crushed seeds are used)
1 tsp paprika
1 tsp ground rosemary (increase by 1/2 tsp. if whole crushed leaf is used)
1 tsp ground sweet basil (increase by 1/2 tsp. if whole crushed leaf is used)
1 tsp ground chia seed (increase by 1/2 tsp. if whole crushed seeds are used)
(note) sage may be substituted for chia seed (I use the sage because it is easier to find)
1/2 tsp ground cloves
1/2 tsp ground bay leaf (increase to 1 tsp. if whole crushed leaf is used)
1/8-1/4 tsp cayenne pepper
Salt to taste (1 tsp. is a good starting point)
1 1/2 cups tomato puree or paste (tomato sauce makes the chili too runny)
1 1/2 quart s bean stock (from cooked beans)
(If only whole herb ingredients are available, they may be run in a blender for smoother consistency)

Steps:

In a large pot, (I now use a large crock-pot), cover beans with at least 6 to 8 cups of water. Bring to a boil and then simmer until beans are soft, but not mushy. Drain beans and retain the stock for use in the chili.
In a 3 inch deep iron skillet (I use a #10 chicken fryer skillet), brown the meat at a medium high heat. After browning, add onions, garlic, bell peppers, and all the herbs. Stir and toss this dryish mixture for about 15 minutes.
Add tomato puree or paste and mix well. To this add 1/3 of the bean stock (more can be added for consistency.) Reduce heat, cover and simmer 12 hours or so, adding bean stock as necessary. (I use cast iron because it has a flat bottom, and cooks evenly. Any large, heavy, deep pan will probably work ok.)
In a large pot (the bean pot is what I use), mix the chili and the beans and simmer for at least 2 hours before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g