Schnelles Chili con Carne ????️ | REWE Deine Küche
Unser klassisches und schnelles Rezept für Chili Con Carne macht sich perfekte als Partygericht, Soulfood für kalte Tage oder Stärkung nach der Arbeit! Die Mischung aus Hackfleisch, Bohnen, Tomaten, Mais und Paprika mit der leichten bis starken Schärfe hat unsere Gaumen im Sturm erobert. Ein Klecks saure Sahne oder Crème Fraîche rundet das Ganze besonders schön ab und zähmt im Zweifelsfall auch ein wenig die Schärfe. Jetzt ausprobieren!
Das gesamte Rezept für Chili con Carne gibt es hier:
Diese Zutaten benötigst du für die Chili con Carne: 2 Zwiebeln (à ca. 60 g), 2 Knoblauchzehen, 1 Dose ja! Kidney-Bohnen (255 g), 1 Dose ja! Super Sweet Mais (425 ml), 2 EL ja! Natives Rapsöl, 500 g ja! Hackfleisch gemischt, 1 EL ja! Tomatenmark 3-fach konzentriert, 1 Dosen ja! Fein gehackte Tomaten (400 g), 200 ml Gemüsebrühe, 3 Stiele Petersilie, Salz, Pfeffer, ½ TL Kreuzkümmel, Zucker, 4 Spritzer Tabasco, 150 g ja! Saure Sahne
→ Alle Zutaten zu diesem Rezept kannst du hier direkt online bestellen:
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Intro (0:00)
Zutaten (0:38)
Zwiebeln und Knoblauch schneiden (1:15)
Bohnen und Mais abgießen (1:25)
Hackfleisch anbraten (1:36)
Tomatenmark, Zwiebeln und Knoblauch hinzugeben (1:45)
Mit Tomaten und Brühe ablöschen (1:51)
Bohnen und Mais hinzufügen (1:59)
Petersilie schneiden (2:07)
Würzen und garnieren (2:19)
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National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
AMC schneller Chili con Carne
Hallo Zusammen,
habt ihr auch manchmal Lust auf was feurig scharfes???? ?! Heute haben wir euch ein Chili con Carne gezaubert, welches in 20 Minuten fix und fertig ist! Wir wüschen euch viel spaß beim Nachmachen ! LG euer Andreas ????????????
Hier kommt ihr direkt zu dem Rezept:
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