Do you want to make at home chili con carne? Here are some good chili con carne recipes for you!
Beef Stew Chili Con Carne Recipe (enough for 4 to 6 people)
We love the Beef Stew Chili Con Carne Recipe! Thats why we use it as our primary example. We are happy to share the recipe, because we know you will love it.
Overview of the recipe:
- For meat we will use – you guessed it! – beef stew meat. The beef stew can be slow cooked for hours, and the meat will keep its delicious flavor while releasing flavor into the chili con carne.
- For beans, we use kidney beans, but you can choose other types of beans, or even opt for no beans at all (beans are certainly not unhealthy, but have a lot of starch calories. Eliminating beans, and using more vegetables instead, is a good way to make the chili con carne less fattening. Not to mention, you will have less trouble with flatulence!).
- We fry the onions in bacon greece, for extra flavor. Obviously vegetarians and people who don’t eat pork do not have to do this. Do your own research, but we have found from our research that transfats and hydrogenated oils are much worse that saturated animal fats. Saturated fats are supposedly bad for the health, but they are very stable at high temperatures. Olive oil, on the other hand, while very healthy when cold, gets damaged quickly at high heat. The oil oxydizes, turning into a source of free radicals. Coconut oil is much better for cooking at high heats with, but personally I don’t enjoy the coconut in flavor chili con carne, so I would recommend using odorless coconut oil.
- A little sugar is used to neutralize the acidity of the tomatoes and lime juice (again, if you are dieting, there is no need to add sugar. Or if you enjoy slightly acidic food, also leave out the sugar).
- Our “secret” ingredient is Chipotle. OK, maybe chipotle isn’t that big of a secret. But it sure is delicious. Chipotle has a wonderful smoky flavor. Tabasco Chipotle hotsauce can be used if you don’t have access to chipotle peppers. If, for some crazy reason, you don’t like chipotle, we recommend you get resourceful and find an alternative. Without chipotle the recipe is a little boring. So if you leave the chipotle out, be sure to put something else in its place.
Chiliconcarne.org’s classic Beef Stew Chili Con Carne Recipe Ingredients:
- 2 tablespoons of red chili powder
- 1 teaspoon of chipotle chili powder (we tend to use a little more for our chili con carne)
- 1 tablespoon ground cumin (we tend to use a little more for our chili con carne)
- 2 teaspoons ground oregano
- 1 teaspoon thyme
- 1 / 2 teaspoon ground coriander seeds
- 4 tablespoons water
- 4 thick slices of organic bacon (we tend to use a little more for our chili con carne)
- 1 kilo of organic beef hash, or sudderlappen, cut into cubes 1 to 2 cm3.
- Sea salt
- 1 medium white out, chopped
- 3 garlic cloves, crushed or chopped (we tend to use a little more for our chili con carne)
- 2 whole jalapeno chili peppers (15 to 20 slices)
- 1 can whole organic tomatoes
- 2 1 / 2 cups water
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 can red kidney beans, rinsed
- Grated cheese and chopped red onion for garnish.
Chili Con Carne Spices and Finishing Touches
There are several finishing touches that can really help bring your chili con carne dish home! Add some extra flavor, to boost your chili con carne to the next level. Your dinner guests won’t just say “Yummmmm,” they’ll shout “WOW THAT’S GOOD!”
Adding Spices to chili con carne:
Cumin – Cumin is one of the staple flavors of all mexican dishes. It tastes great. And it is very healthy! It will give your chili con carne an additional savory dimension.
Cinnamon – Cinnamon is an unexpected but delicious flavor to add to meat. When using cinnamon with ground beef, it’s great to let it simmer for a long time to let the meat absorb the cinnamon flavor before mixing the meat in with the rest of the chili con carne.
Chipotle – Who doesn’t love the spicy and smokey flavor of chipotle? Chipotle is one of the nicest flavors to add to chili con carne.
Cooking chili con carne:
The idea with a good chili con carne, is to really draw the flavor of the meat into the food, by using slow cooking techniques. Deer meat has amazing flavor to do this with. I really recommend using organic, free range meats for the same reason: the corporate farms that mass produce meats grow unhealthy animals, which have been denied most basic nutritional and exercise needs. As a result, they simply taste horrible! A wild animal is even better than an organic one, as a wild animal will have had a more diverse diet, which creates more diverse flavors. If you really love chili con carne, you will want it to have the best meat. Don’t forget to thank and appreciate the animal, regardless of its source.
Easy Chili Con Carne Cooking Instructions:
Mix the following chili con carne ingredients in a bowl:
- 2 tablespoons of red chili powder. (We like our chili con carne spicier than most, and use about 5 tablespoons on average.)
- 1 teaspoon chipotle chili powder (We love chipotle too! If you’re a fan, don’t be afraid to add 3 or 4 big teaspoons of organic chipotle).
- 1 tablespoon ground cumin (You guessed it [well, we mentioned it], we add a little more than recommended ourselves, 2 or 3 tablespoons. Cumin is delicious, and it has healthy properties.)
- 2 teaspoons ground oregano
- 1 teaspoon thyme
- 1 / 2 teaspoon ground coriander
- 4 tablespoons water.
Mix well, so it forms a paste.
- Fry the bacon until crisp, remove and set aside on a kitchen towel. Once cooled, crumble it up.
- Keep the bacon fat.
- Cooking the meat: Cook the meat all at once: then let the meat keep cooking till it releases some of the excess steam. If you use high quality organic meat, it will have less water weight, and will not shrink and release steam as much, plus it will have a much nicer flavor!
- Add a spoonful of lard, and cook the meat until it has a brown color. Season with salt.When complete, put the meat aside.
Add the onions to the rest of the bacon fat and cook for 5 minutes, longer if you slow cook the chili con carne. Add the garlic and jalapeno too, cook 1 minute longer, and then add the chili paste.
Add all ingredients except the cornstarch and kidney beans to a large pot, preferably at least 3 or 4 liters (at least 1 gallon) capacity.
- Break the whole tomatoes with your hands as you put them in the pan, while releasing a primal roar (the last part is optional).
- Cook on high heat until it begins to boil, and then put the temperature back to a low setting.
- Cover the pan and let it simmer for 1.5 – 2 hours of slow cooking at minimum temperature (if you have a thick pan, the bottom should not get hot enough to burn the chili con carne. Depending on the settings of your stove and the quality of your pan, you may need to take precautions. The idea is that the bottom ingredients don’t burn, so you don’t need to stir, and can do something else for an hour and a half. Chili con carne shouldn’t only be rich, spicy, filling and delicious, it should also be easy to make!)
- Remove the lid and add kidney beans and let it boil for an additional half hour at a slightly higher temperature.
- Add a tablespoon of gluten free cornstarch to thicken the chili con carne.
- Taste the chili: Now is the time to tweek all the details and nuances of the chili con carne to get your desired flavor. Tip: you can use a little bit of sugar to get the right balance of flavor for the chili con carne. Emphasis on little bit of sugar. No one wants to eat sweat chili con carne. Don’t
- Add any extra spiciness at this point.
Scoop it up, and sprinkle with cheese and onion dishes.
- Serve with corn bread, tortilla chips or Mexican rice.
And then you have your own chili con carne!