Best 3 Davids Chili Con Carne Y Frijoles Recipes

Indulge in the vibrant flavors of David's Chili con Carne y Frijoles, a tantalizing symphony of spices, succulent meats, and tender beans. This hearty and versatile dish promises a culinary journey filled with bold tastes. Prepared with a medley of aromatic ingredients, including chili powder, cumin, paprika, and garlic, this chili boasts a rich and smoky depth of flavor. Savor the succulent blend of ground beef and tender pork, each morsel infused with the essence of the savory sauce. The addition of hearty beans, whether kidney or pinto, further enriches the texture and adds a delightful rustic charm. As you relish each spoonful, the symphony of flavors dances on your palate, leaving you craving more. With its captivating aroma and irresistible taste, David's Chili con Carne y Frijoles is sure to become a beloved favorite, enjoyed by both family and friends.

Further explore the culinary delights within this article, where you'll find a collection of delectable variations on this classic dish. Embark on a culinary adventure as you discover recipes that cater to diverse preferences and dietary needs. From a vegetarian-friendly chili, brimming with colorful vegetables and savory plant-based proteins, to a spicy and robust Texas-style chili, sure to set your taste buds ablaze, there's a chili recipe here for every palate.

Unleash your inner chef and let your creativity flourish as you experiment with different ingredients and techniques. Enhance the smokiness with a touch of chipotle peppers, add a hint of sweetness with roasted corn, or incorporate a medley of flavorful vegetables for a vibrant and wholesome twist. The possibilities are endless, inviting you to create your own signature chili that reflects your unique culinary style.

So, gather your ingredients, ignite your culinary passion, and embark on a journey of flavor and discovery. Let David's Chili con Carne y Frijoles be your guide as you explore the boundless realm of this beloved dish.

Let's cook with our recipes!

SECO DE CARNE CON FREJOLES

Seco De Carne Con Frejoles image

Provided by Food Network

Categories main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 21

Ingredients

2 pounds dried Peruvian canary beans
1/2 medium onion, finely minced
3/4 cup canola oil
1/4 cup garlic puree
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/2 cup aji panka paste
1/3 cup huacatay (Peruvian black mint)
3 sprigs fresh cilantro
3 pounds beef tenderloin, cut into 2-inch cubes
2 medium onions, finely minced
5 ounces, garlic puree
3 teaspoons ground black pepper
3 teaspoons kosher salt
2 teaspoons ground cumin
1/3 cup aji amarillo paste
8 ounces diced carrots, steamed
6 ounces green peas, steamed
Cooked jasmine rice, for serving
Slivered red onions, chopped cilantro and salsa criollo, for garnishing

Steps:

For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.
In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.
For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.
Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.

CHILI CON CARNE CON FRIJOLES

Chili con Carne con Frijoles image

This chili is chock full - of meat, beans and flavor! And it feeds a crowd. If making vegan, don't add the ground beef. Substitute any canned beans for the ones listed, the more the merrier, whatever your pot will hold. If making a small batch use the cans of unseasoned "bean medley" and cut back on the other ingredients. If you're watching your sodium, drain and rinse the beans before adding, but if not, use undrained - excellent source of fiber.

Provided by Chefiebig

Categories Beans

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lean ground beef
1 large onion, diced
3 cloves garlic, minced
1 green pepper, seeded and chopped
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (19 ounce) can black beans
1 (19 ounce) can chickpeas
1 (19 ounce) can pigeon peas
1 (19 ounce) can red kidney beans
1 (19 ounce) can lentils
1 (19 ounce) can black-eyed peas
1 (19 ounce) can navy beans
salt
1 -2 tablespoon black pepper
1 -2 tablespoon chili powder

Steps:

In a large pot, brown ground beef, breaking apart any large chunks.
Add in onion and garlic, fry until softened.
Add green pepper.
Add tomatoes, undrained.
Stir in all beans, undrained.
Add chili powder, black pepper.
Stirring once in awhile to prevent scorching, simmer for 2 hours.
Skim fat, if lean beef used this step shouldn't be necessary.
Taste and adjust seasoning.

Nutrition Facts : Calories 491.6, Fat 7.9, SaturatedFat 2.7, Cholesterol 36.9, Sodium 468.3, Carbohydrate 73.4, Fiber 21.5, Sugar 2.8, Protein 35.2

DAVID'S CHILI CON CARNE Y FRIJOLES - NOT HOT

David's Chili Con Carne Y Frijoles - Not Hot image

Good eating chili that won't burn your tongue or ruin your taste buds. Cut the ingredients by half, if you wish to have a smaller quantity. The directions remain the same for this.

Provided by sellwood01

Categories Beans

Time 8h20m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 cups dried red beans (Washed and Picked Over)
2 lbs lean ground beef (3 Lbs., If Pork Is Omitted)
1 lb ground lean pork
1 green bell pepper (Coarsely Chopped)
1/4 cup garlic (Coarsely Chopped and Slightly Crushed)
2 large onions (Coarsely Chopped)
3 tablespoons chili powder
2 tablespoons ground oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 tablespoon ground cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 tablespoon ground coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 teaspoon paprika
1 teaspoon ground rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)
1 teaspoon sweet basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)
1 teaspoon ground sage (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)
1/2 teaspoon ground cloves
1/2 teaspoon bay leaf powder (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)
1/8-1/4 teaspoon cayenne pepper (If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistency.)
1 teaspoon salt (1 tsp. Is A Good Starting Point. Salt To Personal Taste)
1 1/2 cups tomato paste (Tomato Sauce Makes The Chili Too Runny)
1 1/2 quarts bean stock (From Cooked Beans)

Steps:

In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.
In A 3 Inch Deep Iron Skillet (I Use A #10 Chicken Fryer Skillet), Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomato Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.) Reduce Heat, Cover and Simmer 1-2 Hours Or So, Adding Bean Stock As Necessary.
(I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Ok.)
In A Large Pot (The Bean Pot Is What I Use), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.
Nice warmth, won't ruin your tongue or taste buds!
Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Nutrition Facts : Calories 443.1, Fat 24.8, SaturatedFat 9.3, Cholesterol 114.6, Sodium 842.2, Carbohydrate 19.6, Fiber 4.8, Sugar 8.2, Protein 37.9

Tips:

Use a variety of beans for a more complex flavor. The recipe calls for pinto beans, but you can also use black beans, kidney beans, or a mix of different types.
Don't be afraid to experiment with different spices. The recipe includes a basic blend of chili powder, cumin, and oregano, but you can add other spices like paprika, cayenne, or chipotle powder to taste.
Let the chili simmer for a long time to develop the flavor. The longer the chili simmers, the better it will taste. Aim for at least 2 hours, but you can simmer it for up to 4 hours.
Serve the chili with your favorite toppings. Some popular toppings include shredded cheese, sour cream, avocado, and diced onions.

Conclusion:

David's Chili con Carne y Frijoles is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give this recipe a try. You won't be disappointed!