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Best-Ever Chicken Chilli con Carne recipe

Best-Ever Chicken Chilli con Carne recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A superb chicken chilli dish, with minced chicken, tomatoes, beans and spices. Serve with rice, corn bread or potatoes.

189 people made this

IngredientsServes: 10

  • 1 tablespoon extra-virgin olive oil
  • 30g butter
  • 900g skinless chicken breast fillets, pulsed in a food process until finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 sticks celery, finely chopped
  • 5 cloves garlic, chopped
  • 5 tablespoons chilli powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground paprika
  • salt and pepper to taste
  • 125ml hot buffalo wing sauce or to taste
  • 850g passata
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin cannellini beans, drained
  • 1 1/3 (400g) tins red kidney beans, drained

MethodPrep:15min ›Cook:1hr15min ›Extra time:1hr30min › Ready in:3hr

  1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chilli powder, cumin, paprika and salt and pepper; cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
  2. Stir in the hot buffalo wing sauce, passata, chopped tomatoes, cannellini beans and kidney beans. Bring to the boil and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavours have blended.

Ingredients

Hot buffalo wing sauce can be purchased online.

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Reviews & ratingsAverage global rating:(197)

Reviews in English (144)

by Barbara Beaton Pietrzak

I made this in advance for super bowl but my husband and adult children wanted to have it for super that night because it smelt so good and the taste was even greater. I did not alter one thing, I will warn you that it is hot but that was why I wanted to make it in the first place and it didn't let me down.-30 Jan 2009

by Kristie Ann Yost May

Living my whole life in Buffalo, this was right up my alley! We loved it. I did make a few small changes, used boneless chicken instead of ground, used half of the chili powder, no cumin, and 2/3 cup buffalo sauce. And I did it in the crockpot. Great Recipe!-16 Apr 2009

by wakechick25

So I thought this chili recipe was great. Although I had hoped it would taste more like buffalo chicken. I made this a second time, playing with the ingredients a little. I used regular chicken breasts and cut them into small pieces. Instead of using olive oil i used cooking spray and only 1 tbsp. butter. I then reduced the amount of cumin and chili powder so that it would not overpower the buffalo taste. Tasted more like what i was expecting from the title. If it is still a little too spicy, add a little bit of ranch to cool it down.-10 Mar 2009


White Chilli Chicken Con Carne Style!

White Chicken Chilli Con Carne - a lighter but just as tasty version of regular chilli - made with chicken and spices in a lightly creamy sauce. Finish it off with all of those regular chilli toppings!
Use rotisserie chicken and you can have this comforting dinner on the table in 45 minutes!

Regular chilli con carne appears on our menu at least once a week. Chris is the Chilli Con Carne master, and frankly I was getting a bit jealous.
So I decided to make my own white chicken chilli version!

Quite a lot faster to make then a regular chilli, it requires minimal simmering time and uses cooked chicken.

It's a fantastic comforting winter dinner, and I'd go so far as to say it holds its own against Chris's hugely popular chilli.


Method

Heat half the oil in a large, heavy-based pan and fry the braising steak in batches over a medium-high heat until well browned. You will need to do this in batches. Remove with a slotted spoon and set aside.

Add the onion to the pan and cook for 5 minutes. Add the garlic, cumin, coriander seeds and chilli and cook for 3 minutes. Add the tomatoes, purée, stock and chocolate. Return the beef to the pan and stir just until mixed into the rest of the ingredients.

Bring to the boil, cover and simmer over a very low heat for 2 hours, adding the beans for the last 10 minutes. Season and stir in the coriander.

Serve spooned over the tortillas with the sour cream, avocado, tomatoes and lime wedges on the side.


Preparation

    1. Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
    2. Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves stir until fragrant, about 1 minute. Add beer stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover chill overnight.
    3. Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
    4. Divide chili among bowls. Top with garnishes and serve.

    View Carwanna Chili Recipe Pictures

    View Carwanna Chili Recipe
    Pictures
    . We tried it 2 weeks ago and just made a double batch today. Филе говядины — 250 гр, фасоль — 200 гр, болгарский перец — 1 шт., стебель сельдерея — 0.5 шт., лук — 1 шт., чеснок — 1 зубч., помидоры — 150 гр, растительное масло — 1 стол.

    Carawanna Lunch Home Facebook from lookaside.fbsbx.com

    Spoon the chili over hot cooked macaroni or fussili. 15 ounce (pack of 6). This rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings.

    Made with ground chuck, peppers, kidney beans, tomato paste, tomato sauce, onions, and spices.

    Lady bird johnson had cards printed with the lbj's pedernales river chili recipe. Chris has been making this chilli con carne recipe for 15 years. No secret ingredients, special cooking techniques, or rare, heirloom beans. Lady bird johnson had cards printed with the lbj's pedernales river chili recipe.


    Source: www-framedcooks-com.exactdn.com

    The best beef, chicken and vegetarian chili recipes to make for national chili day.

    Чили нон карне (chili non carne).


    Source: assets.simpleviewinc.com

    Homemade sweet thai chili sauce is so much better and easy!

    I used nearly all of the tips the other reviews gave.


    Source: s3-media0.fl.yelpcdn.com

    Филе говядины — 250 гр, фасоль — 200 гр, болгарский перец — 1 шт., стебель сельдерея — 0.5 шт., лук — 1 шт., чеснок — 1 зубч., помидоры — 150 гр, растительное масло — 1 стол.


    Source: assets.simpleviewinc.com

    If you make it and post it on instagram, please tag me with @foodgeek.dk so i can see the results.

    We have made a serving size 3/4 cup which is equal to approximately 150g/5oz.


    Source: media-cdn.tripadvisor.com

    Beef, water, tomato sauce (water, tomato paste), dried yeast, spices, salt, dehydrated onion, garlic, paprika, and natural flavors.


    Source: media-cdn.tripadvisor.com


    Method

    Fry the onion and garlic in a large, heavy saucepan until softened. Turn up the heat and add the mince, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the wine and boil for 2-3 mins.

    Add the tomatoes, green pepper, tomato purée, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.

    Bring to a simmer, cover with a lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.

    Add the kidney beans and fresh coriander. Cook for a further 10 mins, uncovered, before removing from the heat.

    Top each portion of chilli con carne with a dollop of plain yogurt, sour cream or creme fraiche and serve with rice, baked potatoes or crusty bread and a green salad.


    What’s the Best Meat for Chili?

    In my opinion, beef is hands down the best meat for chili. I suggest using regular ground beef (as opposed to lean or extra lean) for more flavour and richness.

    Remember, we’re making award-winning chili here not just regular old chili.

    Don’t both with more expensive varieties of beef like ground chuck or sirloin, as the difference will be imperceptible with all of the spices.


    Recipe Summary

    • 5 tablespoons vegetable oil
    • 2 large onions, chopped
    • 1 chile pepper, chopped
    • 5 cloves garlic, chopped
    • 2 pounds lean ground beef
    • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
    • 1 ½ teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 ½ tablespoons ground cumin
    • ½ tablespoon chili powder
    • 2 tablespoons paprika
    • 2 tablespoons dried oregano
    • 2 cinnamon sticks
    • 6 whole cloves
    • 2 (15.25 ounce) cans red kidney beans, rinsed and drained

    In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.

    Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

    Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.


    Ingredients

    • 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
    • 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
    • 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
    • 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
    • 2 quarts low sodium canned or homemade chicken broth
    • 4 pounds beef chuck, trimmed of excess gristle and fat, cut into thick steaks
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1 large onion, finely diced
    • 4 medium cloves garlic, grated on a microplane grater
    • 1/2 teaspoon powdered cinnamon
    • 1 tablespoon ground cumin
    • 1/4 teaspoon ground allspice
    • 2 teaspoons dried oregano
    • 2 tablespoons Asian fish sauce
    • 2 to 3 tablespoons masa
    • 2 tablespoons apple cider vinegar
    • Hot sauce, to taste
    • Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired

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    The Pennywise Pantry

    Before you scoff at the title of this recipe, let me assure you, I’m also more than a little suspicious of recipes entitled ‘best ever’, ‘perfect’ or ‘ultimate’.

    As a committed foodie, when I’m inspired to make a recipe, I want to make the very best version of the dish. I don’t want something mediocre or ‘just ok’, I want the lightest sponge, the most flavoursome sauce, the thinnest pancakes. So, I do what everyone does when they need to research something.

    Now google has a lot to answer for when it turns up these so called ‘best ever’ recipes. Aside from The Guardian’s marvellous ‘How to cook the perfect’ by Felicity Cloake (check it out here) I find zero evidence that most of these recipes have been compared, contrasted, finely tuned and refined to anywhere near the degree that their superlative title deserves. Many an enthusiastic cooking session has been started in eager anticipation of creating the most faultless culinary offering, only to find a soggy Yorkshire pudding or a mediocre gravy dampen my dreams of gastronomic excellence.

    And to put it bluntly, bad food makes me sad.

    Especially when it’s billed as THE BEST.

    So rest assured that when I call this the ‘best ever’ Chilli Con Carne, I truly believe it is. It’s taken years in the making (my husband being chief critic), but I believe that these refinements have made the most smoky, unctuous sauce with a complex,almost ferrous depth and just the right amount of heat.

    There are three off piste additions, though I think (after my voracious googling), reasonably authentic and absolutely essential to deliver the rich complexity of the dish. I’ll explain this triad of magic makers so that you’re not tempted to miss them out and forego the pleasure of the finished product.

    Off Piste Addition Number One: Roasted steak mince

    Ok, so the first ‘addition’ isn’t actually an ingredient, it’s a process. I use steak mince from the market (cheaper and MUCH better quality than Supermarket offerings) rather than the more authentic diced (ok, so I still have a slight affection for the British pub version of ‘Chilli Con Carney’) and rather than fry it off in the pan, I roast it slowly in the oven. I saw Tom Kerridge do this at The Good Food Show, and it really does add a nutty, caramelised chewiness to the nubbly meat. You can pop it in the oven the night before with that night’s dinner to save turning it on just for the mince.

    Off Piste Addition Number Two: Dark Chocolate

    Anyone who is reasonably well acquainted with Mexican cuisine will be familiar with the idea of a mole, where chocolate is added to a meat sauce to make it rich and flavoursome . I make no secret of the fact that I’m somewhat chocolate obsessed, but even I would balk at the idea of dairy milk flavoured stew. Fear not, the addition of chocolate here will give your sauce a silky, almost umami richness. Ensure you use at least 70% cocoa solids though, or I can’t guarantee that your sauce won’t end up tasting more like chocolate custard.

    Off Piste Addition Number Three: freshly brewed coffee

    I know, this is probably the most unusual of my outlandish additions, but I promise I’m not just playing a game of ‘how many of my favourite things can I get in one recipe’. Coffee’s bitterness really balances out the sweetness of the tomatoes and chocolate and adds yet another dimension to this dish’s super complex sauce. Again, it’s only the smallest amount of coffee (I keep a little aside from my morning brew) but it makes all the difference to this dish.

    A word about costs. I know it seems there are a few luxury ingredients here, but minced beef is a very economical way to eat meat, and the beauty of this kind of dish is it can be padded out with more pulses if necessary. The dark chocolate must be good quality to achieve the cocoa solids required, but you only use a little bit, and I have found that supermarkets such as Aldi and Lidl offer some fantastic chocolate at fantastically reasonable prices.

    So there you go. A knock you out, smack you in the face, kiss you on the lips Chilli Con Carne. I think it’s the best ever. At the very least, it’s full of my favourite things (I feel a bit like Julie Andrews now), and I hope it floats your boat too.

    Best ever Chilli Con Carne (serves 4)

    Ingredients:

    1 tablespoon freshly toasted and ground cumin

    1 teaspoon smoked paprika

    2 small cloves of garlic, crushed

    2 fresh red chillis, split, (seeds removed or not, according to your taste) and chopped into thin slices

    1 green pepper sliced into small chunks

    400g tin of chopped tomatoes

    410g red kidney beans, tinned

    2 tablespoons tomato puree

    50g dark chocolate (at least 70% cocoa solids)

    50ml freshly brewed coffee

    Method

    Place the mince in a roasting tin and roast in an oven at 190°C for about 40 minutes, turning every 10 minutes or so, to get a very dark, even colour all over the meat.

    Fry the onion, pepper, garlic, chilli and spices in a tablespoon of oil, adding a good pinch of salt and black pepper. Let the spices really permeate the onion, but be careful not to let the garlic burn. Add the meat to the pan, along with the tomatoes, puree, beef stock, coffee and sugar.

    Let the pan come to a simmer, then turn down the heat and cook for about 20-30 minutes.

    Drain the kidney beans and add to the pan, along with the chocolate, broken into small chunks. Heat through until all the chocolate has melted and then turn the heat off. Let the flavours meld together for at least 10 minutes, then serve with fresh coriander, a big dollop of sour cream and plain rice.



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