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For those Cold Winter Evenings; Chili Con Carne
Published on January 11, 2022 at 5:19 pm by LEW
Introduction
Chili con carne (chili with meat) is a type of stew containing chilies, meat, tomatoes, and beans. The dish originates in Southern Texas/Northern Mexico.
There is no one original recipe that I am aware of. Chili recipes tend to vary widely, and most cooks have their own preferred ingredients and methods of preparation, as well as preferred amount of spiciness.
This is my personal take for a chili recipe that is flavorful, and moderately spicy. While it will probably not win any awards, I love a steaming bowl of it on those cold winter evenings.
Ingredients
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 4 strips bacon
- 1 medium white onion
- 6 cloves garlic
- 2 tomatoes
- 2 Stalks celery
- 1/2 Green pepper
- 2 Tbsp tomato Paste
- 1 can tomato sauce (15 oz)
- 1 can beans (15 oz)
- 1 cup beef broth
- 1 Tbsp chili powder
- 1 Tsp cumin powder
- 1 Tsp oregano Powder
- 1/2 Tsp paprika powder
- 1/4 Tsp cayenne pepper powder
- 1 Tsp salt (to taste)
- 1 Tsp Black Pepper (to taste)
- Water as needed
Equipment
- Medium Pot
- Kitchen Stirring Spoon
- Chefs Knife
- Cutting Board
Instructions
- Chop the tomatoes into 1/4″ to 1/2″ cubes (about a cup). Dice the celery (about half a cup), green pepper (about half a cup) and onion to 1/4″ or smaller. Mince Garlic (about 3 Tsp) fairly fine.
- In the pot over medium high heat partially cook bacon (to just before it starts browning), then drain.
- Add the olive oil, then onions. stir and cook until the onions become translucent. Then add garlic and cook until fragrant.
- Crumple ground beef and add to pot. Constantly mixing, cook until the beef is brown, then drain.
- Add the celery, green peppers, tomatoes, tomato paste, and beef broth. Then add chili powder, cumin, oregano, paprika, cayenne, and season to taste with salt and pepper. Add enough water to cover vegetables. Mixing, cook until vegetables start to soften, and the liquid is reduced.
- Add tomato sauce, and beans stirring to combine. Increase heat to high and bring to a boil while stirring for five minutes.
- Reduce heat and simmer for 60 minutes or more, stirring occasionally. Simmer longer for thicker chili.
Notes
- While pinto beans might be considered standard, you can use other types (like kidney or navy), or a mixture of types.
- The heat comes mainly from the chili and cayenne pepper powder. You can use other types of peppers to get some different flavors and/or heat. Fresh or dried peppers can be used instead, just make sure to mince or grind them up very fine.
- Simmering the chili con carnie longer can also improve/enhance the various flavors.
- I like to serve with grated cheese and fresh bread. A bit of sour cream can also enhance the flavor.
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