HOW TO MAKE CHILLI CON CARNE - Greg's Kitchen
Hola mi amigos! ln this video l step it up a little and show you a recipe for a great chilli, l hope you enjoy it as much as l do!
INGREDIENTS
oil
1 large onion
1 red pimiento/capsicum
4 garlic cloves , peeled and chopped
1 big teaspoon hot chilli powder or a few fresh chillies
1 teaspoon paprika
1 teaspoon ground cumin
500g lean minced beef/1lb ground beef
300ml beef stock or 3 beef stock cubes in 300 ml water - 300ml = a cup and a bit
400g can chopped tomatoes
½ teaspoon dried marjoram or you can use Oregano
1 tablespoon sugar
2 tablespoon tomato purée
400g can red kidney beans
plain boiled long grain rice, to serve
soured cream on top at the end nom nom nom
Chili Con Carne Recipe | How to Make Chili Con Carne
Chili con carne ( chili with meat) – one of the most known Mexican dishes around the world. This classic Mexican chili con carne is a great meal for family dinner or even for hosting friend and parties. This chili dish includes ground beef, peppers, tomatoes and red kidney beans.
►Full printable recipe:
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►More recipes you might like:
Creamy Tuscan Chicken:
Bobotie - south African meat pie:
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Ingredients:
2 tablespoons Olive oil
3-4 Garlic cloves, crushed
1 Onion, chopped
1 Bell pepper, chopped
1 Red hot chili pepper, chopped
3 tablespoons Tomato paste
2 cans (800g) Crushed tomatoes
1½ pounds (675g) Ground beef
Salt to taste
Black pepper to taste
2 teaspoons Smoked paprika
2 teaspoons Chili powder
2 teaspoons Cumin
2 teaspoon Oregano
1½ cups (360ml) Beef stock/water
1 can (400g) Red kidney beans, drained
2-3 tablespoons Parsley/cilantro, chopped
Directions:
1. In a large pan or Dutch oven heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add diced bell pepper, chili pepper and cook for 3-4 minutes, add crushed garlic and cook for 1-2 minutes more.
2. Turn heat to high, add ground beef and cook until no longer pink. Add spices, tomato paste and cook, stirring for 2 minutes.
3. Add crushed tomatoes, beef stock, beans and bring to a boil. Reduce the heat to low and simmer over low heat for 1 hour, until thickens slightly.
4. Turn the heat off, add chopped herbs and stir.
5. Serve
Carnivorous Chili & Vegetarian Chili | Basics with Babish
Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This video is sponsored by Bounty Paper Towels.
Recipe:
Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish
+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu
+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish
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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.