Best 6 Grams Chili Con Carne My Way Recipes

SOUTHWESTERN CHILI CON CARNE

Steps:

• Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
• To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.

GRAM'S CHILI CON CARNE MY WAY!

Steps:

• 1. In large skillet, add your diced onion and beef. Brown the beef and onion together until there is no pink left in the meat. DO NOT allow the onion to burn.
• 2. Drain the grease from the pan if there is any.
• 3. Moving the meat and onions to the side of the pan, add in this order, garlic, chili powder, cumin, cayenne pepper and black pepper. Stir and cook allowing them to bloom about 30 seconds. And then stir into the meat and onion mix.
• 4. Add Tomato sauce, Diced Tomatoes, and kidney beans. Mix together well and bring to a boil. Turn the pan down to simmer and allow to cook and reduce for about an hour.
• 5. In a large saucepan, cook your elbow macaroni until tender. Rinse in cold water. Put aside in a mixing bowl awaiting chili.
• 6. When chili is ready, mix it into the cooked elbow macaroni. Get a good sized cassarole dish out and making layers, you will put a layer of chili macaroni on the bottom, top with some cheese, add another layer of chili macaroni and cheese until topped only with cheese. Put in a hot oven at 325 degrees and cook until bubbles about 15 to 20 minutes. Allow dish to sit for a good 5 to 10 minutes before serving to allow flavors to mingle well. Enjoy!!

CHILI CON CARNE

Steps:

• Heat the oil in a large, heavy pot over medium-high heat.
• Add the meat and stir to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
• Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
• Stir well and bring to a boil.
• Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
• Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.

GRAMMY'S CHILI CON CARNE

Steps:

• 1. In a large saute' pan add ground beef, onion, celery, garlic and bell pepper and cook until onions and celery are translucent and beef is browned. If you have alot of grease in the pan from browning the meat, drain most of the excess off now.
• 2. Add to the meat mixture stewed tomatoes, kidney beans and tomato soup and mix well. Bring to a low boil and reduce heat to simmer cooking for 45 minutes to an hour.
• 3. While meat mixture is simmering cook your elbow macaroni according to package directions. When tender, rinse. To serve, make a bed of elbows, ladle the meat mixture on top and sprinkle a little shredded parmesan to taste. Sure to be a hit with the kids!

GRAM'S CHILI CON CARNE

Steps:

• Melt butter in a large, heavy-bottomed pot. Fry meat in butter until browned, breaking it up into small chunks as it fries.
• When meat is browned and crumbled, stir in diced onions, canned beans and their juice, tomato soup, and water.
• Season with brown sugar, salt and chili powder. Bring to a boil, then turn heat down and simmer slowly, uncovered, stirring from time to time until chili reaches desired consistency (1-3 hours depending on how thick you like it).
• Add more salt and chili powder to taste before serving. Garnish with grated cheese or sour cream if you like.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.