CHILI CON CARNE (CHILI BEANS) RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 30
Steps:
- For the chili seasoning: Combine the seasonings into an empty spice bottle (or small mason jar) and shake well. Can be stored for weeks. Leftover spices are perfect for seasoning taco meat or any kind of Mexican themed recipe. For the salsa: NOTE: You don't need to make the salsa for this recipe. I do, because I can use the leftover salsa with chips, which gives me two recipes for one! You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you'd like-I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. For the chili: The night before, rinse and drain the pinto beans; check to be sure there aren't any rocks or debris. Heat, covered with water and a pinch of baking soda until boiling. Cover with a lid and reduce to a simmer for about 30 minutes, until the beans are tender. Drain and set aside. To make the "Con Carne": Brown the beef and drain any excess fat; set aside. In a large skillet or pot, heat a little vegetable oil until shimmering. Cook the onion until softened, about 3-5 minutes, on medium heat. Add the minced garlic, until fragrant, about 30 seconds. Add two tablespoons of Mexican seasoning and the tomato paste and cook and stir until well combined-- about 3 minutes. Add the diced tomatoes, tomato sauce and diced green chilis. Bring the meat sauce to a simmer and taste for seasonings. Add more Mexican Spice, if desired and add salt to your personal taste. Add the beans to the "Con Carne" sauce. TIP: I don't add all of the beans, at once. This is where you have control of the bean-to-meat-sauce ratio. Add the salsa and combine. You can add more salsa if you wish, but I always start with about one cup. This gives a nice acidity and balance of flavor to the Chili Con Carne. Pour the Chili Con Carne into a slow cooker and heat on low for 4 hours. Keep on warm, which makes this perfect for a potluck. NOTE: If the chili seems too thin, use 1/4 cup of corn meal and add enough water to create a thick paste. Add one tablespoon at a time, until thickened to your liking. Serve with warm flour tortillas, or with corned bread, or over cooked rice. OPTIONAL: Cook on low on the stove for an hour or two. Freezes well.
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Md Riyaj Hossain
[email protected]This chili is so bad, it should be illegal.
Malik Numan
[email protected]This chili is an abomination.
Mom
[email protected]This chili is the worst chili I've ever had.
Muhammad Zubair asad
[email protected]I would not recommend this chili recipe to anyone.
Hazel Matroos
[email protected]This chili was a huge disappointment. It was bland, watery, and had no flavor whatsoever.
Md Abu Bokkor
[email protected]I followed the recipe exactly, but my chili turned out way too salty. I'm not sure what went wrong.
Smrity Soudha
[email protected]This chili was a bit too soupy for my liking. I prefer a thicker chili.
Nawrej Alam
[email protected]I found this chili to be a bit bland. I had to add some extra spices to give it some flavor.
Mohammadrafi Amiri
[email protected]This chili is a bit too spicy for my taste, but it's still very good.
Aniso ahmed cadnaancabdnourca
[email protected]This chili is amazing! It's so flavorful and has the perfect amount of spice. I will definitely be making this again.
Phoebe Lorenz
[email protected]I love that this chili recipe is so versatile. I can easily add or remove ingredients to suit my own taste.
Muawiya Sonu
[email protected]This chili is the perfect comfort food for a cold winter day.
Gustavo Vasquez
[email protected]I'm not a big fan of spicy food, but this chili was surprisingly mild. It had just the right amount of heat.
Tiger Tiger
[email protected]This chili is so easy to make and it tastes amazing. I've already made it twice in the past week.
Rendo Ramirez
[email protected]I made this chili for a party and it was a huge success. Everyone loved it!
Joker Nero
[email protected]This is the best chili con carne recipe I've ever tried. It's so flavorful and has the perfect amount of spice.
Dave Akpa
[email protected]This chili is easy to make and absolutely delicious. I especially love the smoky flavor from the chipotle peppers.
Marquita Lawrence
[email protected]I've been making this chili con carne recipe for years and it never disappoints. It's always a hit with my family and friends.
Hunadi Marema
[email protected]This chili con carne recipe is a keeper! It's packed with flavor and has just the right amount of heat. I loved the addition of chili beans, which gave the chili a hearty and satisfying texture.