Time 2h20m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Saute meat, onions and garlic until done. Add remaining ingredients and simmer for 2 hours. The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
Time 1h10m Number Of Ingredients 16 Steps:
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. Serve with soured cream and plain boiled long grain rice.
Time 1h25m Yield 12 Number Of Ingredients 20 Steps:
Pour tomatoes into a large stockpot over medium heat. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot. Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot. Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot. Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot. Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Time 1h50m Yield 4 Number Of Ingredients 11 Steps:
In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Yield 8 Number Of Ingredients 15 Steps:
In a large stock pot lightly brown ground beef, and drain if needed. Add onion and garlic and cook until onion is translucent. Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.
Time 3h5m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15 minutes for 2-3 hours.
Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oil in large skillet; add garlic, onion and ground beef. Stir until browned. Pour off excess fat. Add beans with liquid, tomato sauce, salt and chili powder. Simmer over low heat stirring occasionally, until chili is desired thickness.
Time 45m Yield 10 servings of chili, 4-8 serving(s) Number Of Ingredients 9 Steps:
In a large skillet, cook and crumble meat until almost browned. Add onion, green pepper, and garlic. Continue cooking until meat is browned and onion is tender. Drain, stir in remaining ingredients, bring to a boil, reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
More about “quick homemade chili con carne with beans recipes”
Time 3h20m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Brown beef with onion& green pepper. Drain off grease. Drain juice off kidney beans. Place everything in large kettle and simmer 2-3 hours. Stirring occasionally.
