What's your favorite Chili Con Carne recipe?!


Question: Please just ones you have made and enjoy personally, not ones you've just found on the internet! Thanks ^^


Answers: Please just ones you have made and enjoy personally, not ones you've just found on the internet! Thanks ^^

INGREDIENTS
5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained


DIRECTIONS
In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

This is what I do:

I take an onion, fry it lightly, and then add turkey mince, a stick of celery and a bell pepper, and fry until golden. I add a teaspoon of cumin, maybe 2 of paprika, and 1 of chilli powder. Then I add a can of tomatoes and simmer. I add a little bit of water at this point and then test the flavour and adjust the spiciness through the chilli powder.

Then I serve with rice and cheese on top.

You can do loads with this - if turkey isn't for you you could use beef. I just don't like eating beef.

My Favorite Red Chili

Ingredients


3 onions, chopped
4 ? cloves garlic, minced
2 cups celery, chopped
1 lb. chorizo
3 lbs. pork loin, cut into bit sized pieces
2 (14.5 oz.) cans extra hot Rotel tomatoes, undrained
1 12 oz. bottle dark beer
1 ? cups strong brewed coffee
3 (6 oz.) cans tomato paste
1 ? cups beef broth
1/3 cup chili powder
1 heaping tbsp. cumin
? tsp. cinnamon
1 ? tsp. dried oregano
1 ? tsp. cayenne pepper
1 ? tsp. coriander
2 (14.5 oz) cans kidney beans, undrained
2 (14.5 oz) cans black beans, undrained
2 (14.5 oz) cans northern Italian beans, or pinto beans, undrained
6 jalape?o peppers, seeded and chopped


Directions

Remove chorizo from casing, brown over medium heat. Add pork loin, onions, celery and garlic. Continue cooking, stirring occasionally, until onions are translucent. Add remaining ingredients; simmer approximately 3 hours, stirring occasionally. Let cool, refrigerate overnight. Reheat when ready to serve. Serves 12.




My Favorite White Chili

INGREDIENTS:
16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chicken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream

INSTRUCTIONS:

1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes better the next day.

5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

First start with 2-3 lbs beef round steak, cut it into pieces about the size of the last joint on your little finger. Brown these in about 3 tablespoons of Mazola corn oil, then drain. Return meat to pan and add 1 medium diced onion, 1 chopped Jalapeno and 4 chopped cloves of garlic, cook alittle while, add a 18oz can of crushed tomato's, 2 cups beef bouillon water. Bring to a simmer. Add 4 tablespoons of chili powder and 1 teaspoon of cumin, stir in, add 1 teaspoon of oregano and stir, simmer till meat is tender, then add 2 cans Goya pink or red beans (not kidneys) add salt to taste about 1 teaspoon, you can add the juice from the bean cans or not. Serve with hot cornbread, I do a johnny cake (in a 9 inch pie plate) you're good to go. I have been using this recipe for at least 18 years and my family and friends love it...enjoy.





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