Chili Con Carne | Most Famous One-Pot Mexican Dish with Ground Beef, Kidney Beans and Chili
Learn how to cook this famous hot dish with my simple recipe!
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INGREDIENTS:
- 500 g. Ground Beef
- 500 g. canned Kidney Beans
- 1 canned Corn
- 2 canned Tomato with Juice
- 2 Chili Pepper
- 2 pressed Garlic Cloves
- 2 diced Onion
- 1 tbsp Tomato Paste
- 1 tbsp Brown Sugar
- 3 tbsp Red Pepper Powder
- 1 tsp Cinnamon Powder
- 1 tsp Cumin Seeds
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Vegetarian Chili Recipe || KIN EATS
Hungry for more? Find everything you need for this recipe at Savor tasty KIN EATS videos & recipes here: See the full Vegetarian Chili recipe by clicking on Show more below!
Jenny Park ( ): This is a recipe I dedicate to my sister, the vegetarian of the family. I think this is a great recipe to satisfy both meat lovers and vegetarians alike. It's a hearty chili, filled with vegetables, spices and three different kinds of beans. Enjoy!
MUSIC AVAILABLE FOR PURCHASE! The song you you're hearing in this video is Firefly and it's available on the Kin Community Records Sampler Vol #1. You can download this song today at iTunes or Amazon Music provided courtesy of KIN COMMUNITY RECORDS in partnership with Killer Tracks.
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Vegetarian Chili
Makes 1½ quarts (1.4 L)
2 ½ tablespoons (37.5 mL) extra virgin olive oil
½ yellow onion, diced
2 garlic cloves, minced
1 poblano pepper, seeded and diced
⅔ cup (115 g) frozen corn, thawed
1 zucchini, diced
1 yellow squash, diced
1 tablespoon (15 mL) cumin
1 tablespoon (15 mL) chili powder
1 tablespoon (15 mL) smoked paprika
2 teaspoons (10 mL) dried oregano
1 teaspoon (5 mL) cayenne pepper
1 (28 ounce, 780 g) cans diced tomatoes
2 cups (475 mL) vegetable broth
1 (15 ounce, 420 g) can white cannelloni beans, drained
1 (15 ounce, 420 g) can black beans, drained
1 (15 ounce, 420 g) can kidney beans, drained
salt and pepper to taste
garnish:
flat leaf parsley, minced
Place oil in a large Dutch oven, over medium high heat.
Add onions and garlic to the pan and sauté for 4 to 5 minutes. Season with salt and pepper.
Add peppers and corn to the pan and sauté for an additional 3 minutes.
Add the zucchini and squash to the pan and reduce heat to medium; sauté for 2 minutes.
Add the cumin, chili powder, paprika, oregano, and cayenne pepper to pan and stir. Cook the mixture for 3 minutes.
Pour the diced tomatoes, with the juices, and the broth into the Dutch oven and stir. Season with salt and pepper.
Simmer the mixture for 30 minutes, stirring occasionally.
Pour the beans into the pot and stir. Simmer for an additional 15 minutes, adjust seasonings, top with minced parsley, and serve with a side of crusty bread.
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Product Shopping Guide:
Le Creuset 5 1/2 QT. Round French Oven
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The BEST Vegan Lentil Chili
Even though this lentil chili is quick and easy enough for a weeknight, it just might be the BEST vegan chili you've ever tasted. Seriously! There are a few tricks to making meaty, thick, deeply flavorful vegetarian chili, and once you taste the difference you'll be hooked. FULL WRITTEN RECIPE HERE:
This lentil chili recipe is naturally vegan and easily made gluten-free and oil-free.
Secret Chili Recipe - Jim Shore Circle of Friends
Jim Shore’s Circle of Friends is a community of friends new and old who enjoy Jim Shore, his art and his collections. In this Circle you will meet fellow Friends of Jim Shore, hear directly from Jim about his art, learn about his latest activities and catch a glimpse of future releases. Learn more at
How to make the best chili oil at home | Easy & Quick Recipe | Plant Based
Learn how to make chilli oil from scratch. This chilli oil requires only a few ingredients and using a super quick and easy method. This oil is great for drizzling over noodles, dumplings, mixing into sauce and even for cooking. By simmered oil with spices (such a cinnamon, star anise, cardamom.....) before pouring over the chilli flakes, it gives a bit more flavor to the oil. Hope you enjoyed the video and thanks for watching. ????
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Recipe:
[Prep time : 10 minutes]
[Cook time : 10 minutes]
2 tbsp bay leaves
1 tbsp Sichuan peppercorns
1 cinnamon stick
8 cardamom pods
1 tbsp sesame seeds
2- 4 star anise
3-4 tbsp chilli flakes
2 tsp salt
2 sliced ginger
250 ml canola oil
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