What is a good chili con carne recipe without kidney beans?
Actually, the simplest answer to your question is; ANY chili con carne recipe can be good, just use red beans or pinto beans. That is to say, just substitute one type of bean for the other!
This is my favorite:
- 1 pound beef; or 1 pound of venison into 1/2-inch cubes (or ground).
- 3 tablespoons extra virgin olive oil (5 if you’re using venison)
- 1 ½ cup chopped red onion
- 1 small can tomato paste
- 1 can (14.5 ounces) crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon sea salt, or Kosher salt
- 3 tablespoons chili powder
- 1/2 teaspoon coarse ground black pepper
- 1 teaspoon sage
- 2 teaspoon Worcestershire sauce
- 6 cups cooked pinto beans
- Sliced jalapeno peppers (optional)
- 1 teaspoon Tabasco sauce (optional)
Preparation:
Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.
In a large skillet, brown the onion, garlic, pepper, and beef/venison in oil. Add the tomatoes, tomato paste, peppers, and seasonings. Cover and simmer (very low) for 2 hours, adding a little water as needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans at the 1 ½ hour mark.
Garnish with grated cheddar cheese, if desired.
Serves 8.
CHILI CON CARNE FOR A CROWD 6-8 lbs lean beef chuck, round or sirloin 1/4 cup olive oil 2 large onions, diced 1 entire head garlic cloves, peeled and minced 1 8 ounce can Hunt’s tomato sauce, with chilis 2 cups hot water 6 tablespoons chili powder 4 tablespoons ground cumin 1 tablespoon freshly cracked black pepper 1 tablespoon salt 1 tablespoon paprika (smoked if available) 2 teaspoons Tabasco sauce 3 tablespoons flour (or masa harina) 3 tablespoons cider vinegar 4 tablespoons ketchup cayenne pepper, to taste Remove all fat and sinew from beef and cut into 1/4-1/2 inch cubes. In a large heavy skillet, heat olive oil. When sizzling hot, add a portion of the beef and brown in batches. (If you add too much beef at once, the meat will steam rather than brown.) Add more olive oil as needed. As meat is browned, transfer to a large kettle or stockpot. In same skillet (after meat has been cooked and removed) saute onion until translucent; add garlic and saute until lightly toasted but not bro
Chili Con Carne Ingredients: 3-1/2 lb. Beef chuck blade steak 3 medium-sized onions 2 medium-sized green peppers 2 cloves garlic 1/4 C salad oil 1 tsp. crushed red pepper 2 28 oz. cans tomatoes 1 12 oz. can tomato paste 2 C water 1 Tsp. sugar 1 tsp. salt 1 tsp. ground cumin 1/2 tsp. oregano leaves 1/2 tsp. coarsely ground black pepper 1/4 lb. Monterey Jack or Mild Cheddar Instructions: With knife, cut beef chuck blade steak into 1/4-inch cubes. Dice onions and green peppers; mince garlic. In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meat cubes, one third at a time, stirring frequently until browned on all sides, removing meat to bowl as it browns; set aside. Reserve 1/2 cup diced onion for sprinkling over chili later. In drippings remaining in Dutch oven, over medium heat, cook green peppers, garlic, crushed red pepper, and remaining onions until vegetables are tender, stirring occasionally and adding more salad oil if necessary. Return meat to Dutch oven; add t
