Best Cold Weather Essentials Classic Chili Con Carne Recipes

CHILI CON CARNE

Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

Ingredients

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

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.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

COLD WEATHER ESSENTIALS: CLASSIC CHILI CON CARNE

Cold Weather Essentials: Classic Chili Con Carne image

Chili con carne (chili with meat), is a staple in many areas of the country; especially Texas, where they take their chili very seriously. This recipe harks back to the days when chili was basically two things: chilies, and meat. And, not ground meat... big old chunks of meat. I did throw in some onions, and garlic, but NO...

Provided by Andy Anderson !

Categories Chili

Time 4h35m

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
4 c chicken stock, not broth
4 oz dried chilies, stemmed and seeded, more on this later
2 Tbsp grapeseed oil
2 lb chuck or charcoal steak, cut into thick slices
1 medium yellow onion, finely diced
2 clove garlic, minced
2 Tbsp apple-cider vinegar
2 tsp ground cumin
1 tsp dried oregano
1 - 2 pinch ground cinnamon
hot sauce, to taste, i prefer frank's
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch chilies.
3. The two cuts of beef I like for this dish are charcoal, and chuck. Both have nice marbling, great flavor, and braise up nice and fork tender.
4. If you want to pull a bit more of an earthy flavor out of your dried chilies, place them on a cookie sheet, and put them in a 500f (260c), oven until they begin to brown, about 5 - 7 minutes.
5. If you are interested, this is what 4 ounces of stemmed, deseeded dry chilies look like.
6. Gather your Ingredients (mise en place).
7. Place a rack in the bottom position, and preheat the oven to 220f (105c).
8. Add the chicken stock, and dried chilies to a saucepan over medium heat.
9. Allow the saucepan to slowly simmer for 10 - 12 minutes.
10. Remove from heat, allow to slightly cool, and then use a blender to puree the sauce.
11. Add the grapeseed oil to a heavy-bottom pot, preferably a Dutch oven. Set the heat to medium high.
12. Sprinkle both sides of the beef slices with salt and pepper, and then brown on both sides in the hot oil, about 4 - 5 minutes per side.
13. Remove from the pot, allow to cool, and then cut into bite-size chunks.
14. Chef's Note: The beef will not be cooked in the center, and that is okay. The purpose of the searing was to develop a bit of flavor in the beef, and get some fonds on the bottom of the pot.
15. Reduce the heat of the pot to medium, add the onions, and cook until softened, about 4 - 5 minutes.
16. Chef's Note: You might need to add a bit more oil to the pot.
17. Chef's Note: When the onions begin to soften, and release their moisture, use a wooden spoon to scrape up all those yummy brown fonds that developed on the bottom of the pot, while you were searing the beef slices.
18. Add the garlic, and cook until fragrant, about 60 seconds.
19. Add the reserved chili/chicken stock, plus the vinegar, cumin, oregano, and cinnamon, and then stir to combine.
20. Chef's Note: Add a bit of hot sauce, to taste.
21. Add the beef chunks, and bring the pot up to a simmer.
22. Place the pot into the preheated oven, and bake until the beef is fork tender, about 2.5 to 3 hours.
23. Chef's Note: The cut of beef you choose will determine the amount of time it takes for the beef to become fork tender.
24. PLATE/PRESENT
25. I like to serve this rustic style, with bowls of cheese, sour cream, and chopped onion; plus some nice warm tortillas, a bottle of hot sauce, and lots of ice-cold beer. Enjoy.
26. Keep the faith, and keep cooking.