Homemade Chili con Carne Recipe with a Twist//Easy Chili with ground beef//best chili recipe at home
chili recipe
beef chili recipe
best ever chili recipe
homemade chili with ground beef
chili con carne
easy chili recipe
welcome back to my kitchen guys today am making the best ever chili thats bursting with flavor can be serve with rice,tortilla chips,taco,wraps or even cornbread
its a very versatile dish easy to prepare and will be gone in no time.
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Ingredients
ground beef
black or red kidney bean
bell peppers
onion
garlic
paprika
garlic powder
chicken season
cumin powder
clove powder
store bought chili season mix
tomato puree
corn
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15-Minute Weeknight Chili | Kenji's Cooking Show
Donate to No Kid Hungry here:
Get my books (including The Food Lab and my new book, The Wok) here:
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.
BEST CHILI RECIPE- Secret Ingredient that makes a Grand Prize Texas Taste
Here's the BEST CHILI RECIPE for your next chili cookoff, campfire, or diner table. With its secret ingredient, its not short on flavor or richness. This chili recipe will be a definite favorite all year long!
(This recipe does not use beans because they don't store well long-term, but feel free to add if you like)
CHILI RECIPE
2 LBS GROUND BEEF (OR SUB- TURKEY, PORK, OR CHICKEN)
1 BELL PEPPER (CHOPPED)
1 LARGE ONION/WHITE OR YELLOW (CHOPPED)
1 LARGE JALAPENO (OPTIONAL) (CHOPPED)
1 28 OZ CAN DICED FIRE-ROASTED TOMATOES/OR ROTEL (DO NOT DRAIN)
1 8 OZ CAN TOMATO SAUCE
2 GARLIC CLOVES (MINCED)
2 TBSP COOKING OIL
FOR BEEF BROTH:
*MAKE AHEAD
2 CUPS BOILING WATER AND 1 TSP BEEF BASE (DISSOLVE IN WATER)
(OR CAN USE 2 CUPS BEEF BROTH INSTEAD)
CHILI SPICES:
*ADJUST TO TASTE
1 TBSP ONION POWDER
1-2 TSP CUMIN
2 TSP PAPRIKA
1/4 TSP CAYENNE PEPPER (OPTIONAL)
3 TBSP CHILI POWDER
1 HEAPING TSP UNSWEETENED COCOA
1 TSP WHITE PEPPER
SALT TO TASTE
1. COARSLEY CHOP BELL PEPPER, ONION, AND JALAPENO AND PLACE IN BOWL
2. ON MEDIUM HEAT, PREHEAT LARGE STOCK POT, ADD OIL
3. ADD CHOPPED VEGETABLES TO HEATED OIL AND SAUTE FOR 5 MINUTES
4. ADD 2 LBS OF GROUND BEEF (OR YOUR CHOICE OF MEAT), BREAKING UP THE MEAT
5. COOK MEAT UNTIL ITS NO LONGER PINK, STIRRING TO PREVENT STICKING
6. ADD ALL SPICES, STIRRING IN WELL
7. ADD IN DICED TOMATOES AND TOMATO SAUCE, STIR IN WELL
8. ADD BEEF BASE AND MINCED GARLIC, STIRRING WELL
9. ON LOW HEAT, SIMMER UNCOVERED FOR 2-3 HOURS
ADD YOUR FAVORITE TOPPINGS: CHEESE, ONIONS, SOUR CREAM, CHIPS
SERVING SUGGESTIONS:
CHILI
CHILI OVER NOODLES (CHILI MAC)
CHILI DOGS
FRITO PIE
GREAT TOPPER FOR TAMALES!
TIMESTAMPS
02:03 SAUTE VEGETABLES
02:33 COOK MEAT
03:03 MAKING BEEF BASE
03:19 SPICES
04:20 ADDING BROTH
04:25 SECRET INGREDIENT
05:15 ADDING TOMATOES
MUSIC BY EPIDEMIC SOUND
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