Chili Con Carne means chili with meat. Can you see the big smile on my face at the mention of a hot bowl of chili con carne topped with cheese, onions and cilantro?, oh my. This is a versatile and easy recipe. You use canned beans any variety you like and 2 pounds of the meat of your choice and spices, and smashing a portion of the beans acts as like a thickener for in the chili. Let’s dig in.
Chili Con Carne
2 Tbs. vegetable oil 1 cup beer or water
2lb. ground or boneless meat of your choice 1 14oz can of diced tomatoes
1 ½ Tbs. vegetable oil 1 ½ cups chicken broth
2 ½ cups onions, chopped 4 15oz cans beans, rinsed and drained
4-6 cloves of garlic, chopped 1 Tbs. apple-cider vinegar
2 Tbs. chili powder Garnishes of your choice:
1 Tbs. ground cumin cheese, bacon, avocado, red onion, cilantro etc.
½ tsp red pepper flakes
2 tsp. dried oregano
1 cup green bell pepper
4oz can green chilies, drained or 2 small hot peppers (Serrano or jalapeño)
Heat 2 Tbs. of oil in heavy duty pot on medium heat until heated through and season the meat with 2 tsp and 1 tsp pepper. If using boneless meat cook half of the meat at a time until browned transfer to a plate and, then cook remaining half and transfer that to the plate. If using ground meat (be sure to season with the about mentions amount of salt and pepper)cook completely and transfer to a plate. Put 1 Tbs. of oil in pot and sauté the onions, green bell pepper, peppers of choice and garlic until softened about 5 minutes. Add in the chili powder, cumin, red pepper flakes, and oregano cook for 1 to 2 minutes. Add the beer increase the heat to high, cook and scrape the bottom of the pot to loosen any browned bits, until liquid evaporates, about 2 minutes. Add the diced tomatoes with their juices and chicken broth and bring to a simmer. Reduce the heat to medium-low smash 1 ½ cup of the beans well add them to the pot along with boneless meat and any juices if using. Add the rest of the beans and cover and simmer until meat is tender about 1 hour. If using ground meat let the beans simmer for 30 minutes then add the ground meat of your choice and then cook for additional 30 minutes. If chili is too thick you can thin it out with some water. Stir in apple-cider vinegar and season with salt and pepper to taste. Garnish with you favorite things and enjoy!
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – firstname.lastname@example.org