Does anyone know a good enough chili con carne recipe?
Chili con Carne — 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.
Ingredients – Serves 4 750g-1kg Minced beef – depending on appetites 6 Teaspoons Chilli Con Carne Seasoning 1 Green or red pepper diced into small pieces 1cm squares 2 Jalapeno Chillies cut into thin round slices. Pickled are fine 1 Large Onion finely chopped Groundnut Oil (or light olive oil) 2 Tins Chopped tomatoes – Pureed or left as they are as you prefer 100g Tomato Puree 2 tins red kidney beans, drained and rinsed 8 Tbsp finely chopped parsley or coriander leaf (optional) 2oz Good quality butter 1 glass dry red wine Water Cooking method Brown the mince in small batches in a cast iron heavy pan or similar. Keep to one side Cover the base of a casserole style pan with the oil and add the onions and cook on a low heat until they go golden but not brown. This should take about 20 minutes Add the seasoning to the onions and stir in well. Add the mince, red pepper, chillies, tinned tomatoes, tomato puree and wine then if needed add enough water to cover the ingredients. Cook on a low s
Beef Chili 1 tablespoon vegetable oil, such as safflower 1 medium onion, chopped 4 garlic cloves, chopped coarse salt and ground pepper 2 tablespoons tomato paste 2 tablespoons chili powder 1 pound ground beef sirloin 2 cans (14.5 ounces each) diced tomatoes in juice 2 cans (14.5 ounces each) pinto beans, rinsed and drained toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional) Directions In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes. Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes. Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.
