Loros Directions Quiz C/D 23/01
Quizzes & Puzzles2 mins ago
any good recipes for chilli con carne out there?
7 Answers
would appreciate a good recipe for chilli con carne if anyone has one please? many thanks.
Answers
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Here in the U.S. there are as many regional varieties of chili as Carter has liver pills... however the main difference comes down to Texas chili and all others. Texans pride themselves on Mexican con carne style with no beans. Most other's use beans, generally what we call Pinto Beans... a Great Northern or white bean type that's somehat brown or speckled, but definitely not a kidney type bean. Here's a good Texas style chili recipe we've used for years:
About 2-3 lbs. of beef, preferably a chuck or round (don't use a fancy cut!)
1/2 lb. of the best double-smoked bacon you can find
2 large onions, chopped
1 Tb. ground cumin (or more to taste)
1-2 Tb. good quality chili powder (I use Santa Cruz hot, but adjust this for taste)
1-2 Tb. paprika (optional, for color and less heat)
2-4 cloves garlic (optional)
Water
Salt and pepper to taste
Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it won't get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When it's soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or
cottage cheese, diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated.
Contd.
About 2-3 lbs. of beef, preferably a chuck or round (don't use a fancy cut!)
1/2 lb. of the best double-smoked bacon you can find
2 large onions, chopped
1 Tb. ground cumin (or more to taste)
1-2 Tb. good quality chili powder (I use Santa Cruz hot, but adjust this for taste)
1-2 Tb. paprika (optional, for color and less heat)
2-4 cloves garlic (optional)
Water
Salt and pepper to taste
Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it won't get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When it's soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or
cottage cheese, diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated.
Contd.
Here's a conventional (Texans would call it an aberration) recipe:
1 pound chili beans
5 cups canned whole tomatoes
1 pound green pepper, chopped
1 tablespoon oil
1� pounds onions, chopped 2 cloves garlic, crushed
� cup chopped parsley
2 � pounds ground beef, coarsley ground (ya'll call it mince, no?)
� (to 1) pound ground lean pork
1/3 cup chili powder
2 tablespoons salt
1� teaspoons pepper
1 � teaspoons cumin seed
2 tablespoons dried red chilis crumbled (more or less to taste)
Soak beans overnight if not using canned type.. Drain beans and in a four-quart cooking kettle add enough fresh water to cover beans, then simmer, covered, until beans are tender (approximately 1 to 1 � hours)(Disregard this step if using canned beans). Saute green pepper in oil for 5 minutes, then add onions and cook until tender, stirring often. Add garlic and parsley. In a separate skillet, brown meat for about 15 minutes. Add meat to the onion mixture, stir in chili powder and dried chilis and cook for 10 minutes. Combine all ingredients, including the spices in the large kettle and simmer covered for one hour then uncovered for another 30 minutes.
This recipe makes a geneorus amount of chili so you may wish to halve it.
Best of luck!
1 pound chili beans
5 cups canned whole tomatoes
1 pound green pepper, chopped
1 tablespoon oil
1� pounds onions, chopped 2 cloves garlic, crushed
� cup chopped parsley
2 � pounds ground beef, coarsley ground (ya'll call it mince, no?)
� (to 1) pound ground lean pork
1/3 cup chili powder
2 tablespoons salt
1� teaspoons pepper
1 � teaspoons cumin seed
2 tablespoons dried red chilis crumbled (more or less to taste)
Soak beans overnight if not using canned type.. Drain beans and in a four-quart cooking kettle add enough fresh water to cover beans, then simmer, covered, until beans are tender (approximately 1 to 1 � hours)(Disregard this step if using canned beans). Saute green pepper in oil for 5 minutes, then add onions and cook until tender, stirring often. Add garlic and parsley. In a separate skillet, brown meat for about 15 minutes. Add meat to the onion mixture, stir in chili powder and dried chilis and cook for 10 minutes. Combine all ingredients, including the spices in the large kettle and simmer covered for one hour then uncovered for another 30 minutes.
This recipe makes a geneorus amount of chili so you may wish to halve it.
Best of luck!
I usually use:
One generous piece of sirloin or similar (2 people portion)
1-1.5lbs of lean mince beef
two tins of tomatoes
1 tin of chilli beans (kidney beans in chilli sauce) - tescos make are good
some Basil (not a lot around a small bunch of fresh basil it works!! I know it's not tradition.....)
fresh parsley (lots)
1-1.5 large onions/3-4 garlic cloves
fresh baby plum tomatoes (a small punnet)
chilli powder to taste
red wine (around a glass and a half full)
tomatoe puree
fresh chillis (red)
sugar
Basically sweating off the onion and garlic
Add chopped bitesize chunks of sirloin along with the mince to brown
Add the tomatoes (all and some tomato puree around a teaspoon)
Once mixed add chilli powder and chillis (fresh to taste) normally 1-2 fresh and around 2 teaspoons of powder does mine. wait until everything is combined then add salt and peppar to taste. add then the chilli beans AND sauce, and mix through add the wine, and herbs then leave to adding sugar to make slightly sweeter throughout cooking. Simmer gently stirring every now and then for around 2 - 21/5 hours until sticky and combined thoroughly,and serve with some nice boiled white rice and a frech stick heated in the oven and a splodge of soured cream in the middle.
Hope this helps!
Tonight I had my last portion frozen from a couple of weeks ago and intend to make another batch ASAP!
One generous piece of sirloin or similar (2 people portion)
1-1.5lbs of lean mince beef
two tins of tomatoes
1 tin of chilli beans (kidney beans in chilli sauce) - tescos make are good
some Basil (not a lot around a small bunch of fresh basil it works!! I know it's not tradition.....)
fresh parsley (lots)
1-1.5 large onions/3-4 garlic cloves
fresh baby plum tomatoes (a small punnet)
chilli powder to taste
red wine (around a glass and a half full)
tomatoe puree
fresh chillis (red)
sugar
Basically sweating off the onion and garlic
Add chopped bitesize chunks of sirloin along with the mince to brown
Add the tomatoes (all and some tomato puree around a teaspoon)
Once mixed add chilli powder and chillis (fresh to taste) normally 1-2 fresh and around 2 teaspoons of powder does mine. wait until everything is combined then add salt and peppar to taste. add then the chilli beans AND sauce, and mix through add the wine, and herbs then leave to adding sugar to make slightly sweeter throughout cooking. Simmer gently stirring every now and then for around 2 - 21/5 hours until sticky and combined thoroughly,and serve with some nice boiled white rice and a frech stick heated in the oven and a splodge of soured cream in the middle.
Hope this helps!
Tonight I had my last portion frozen from a couple of weeks ago and intend to make another batch ASAP!
hi we do a very simple one because my kids and family dont like kidney beans or nothing
we use
mince beef/meat
tinned tomatoes
tinned baked beans
onions
chilli powder
we sometimes add peppers and mushrooms and things too depending on who is eating it. i know your all prob thinking why baked beans but it is now a family favourite that we have been cooking for about 15 years plus you can always dish some up for kids before you put the chilli powder in if they dont like the spices. we do that with my kids n they have it with pasta or chips or something similar
we use
mince beef/meat
tinned tomatoes
tinned baked beans
onions
chilli powder
we sometimes add peppers and mushrooms and things too depending on who is eating it. i know your all prob thinking why baked beans but it is now a family favourite that we have been cooking for about 15 years plus you can always dish some up for kids before you put the chilli powder in if they dont like the spices. we do that with my kids n they have it with pasta or chips or something similar
Here's an easy chili recipe:
http://www.cherskitchen.com/recipes/beef/moms_ chili.php
http://www.cherskitchen.com/recipes/beef/moms_ chili.php
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