Chili Con Carne, De Lynne
From elgourmand2 8 years ago
- 30 Min + 8 Hrs to make
- Serves 8 - 12
Except for the tomatoes, this is a fairly traditional Chili con Carne. This is pretty much what you’d find in Mexico. In rural Mexico, where beef can be scarce, I’ve had this made with pork, goat and chicken. Read more In all of my travels in Mexico, I don’t recall ever having Chili con Carne with tomatoes. However, Lynne liked it with and my family likes it with so I do it, sometimes. I think the tomatoes are a Tex Mex variation. In Hawaii, chili is always served on rice, but in Hawaii, ice cream is served on rice. I always serve this with steamed corn tortillas and cervesa. This makes a heap of Chili con Carne and I usually do half this much. See less
Ingredients
- • 2 to 3 pounds lean ground beef or cubed stewing beef. Go for the cubes. shopping list
- • 1 or 2 large chopped onions. shopping list
- • 4 - 6 cloves garlic, finely chopped, to taste. shopping list
- • 1 Tbs. dried ground cumin or to taste. shopping list
- • 1 Tbs. dried oregano or to taste. shopping list
- • 2 Tbs. chili powder or to taste (can sub. fresh chile peppers). shopping list
- • coarse salt and FG black pepper to taste. shopping list
- • 3 to 4 cups fresh tomatoes, coarsely chopped. Optional. Sometimes yes & sometimes no. shopping list
- • 4 to 6 cups beef broth. Sub a cup of red wine for one cup broth. shopping list
- • 1 to 2 Tbs. molasses, optional, reduces tomato acidity. shopping list
- • 2 cups dried pinto beans, cooked to package directions & drained. shopping list
- • Grated sharp cheddar cheese, optional but nice. shopping list
- • Sour cream, optional, as garnish. shopping list
- • Chopped green onions, for garnish, optional. shopping list
How to make it
- Stove Top Method:
- 1. In a large soup pot or cast-iron Dutch oven over medium-high heat, brown beef.
- 2. Add onion, and garlic and simmer until onion starts to brown, drain off fat and discard.
- 3. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 hours, stirring often. Add beef broth, water or wine as needed.
- 4. Add molasses to taste to cut down the acidity of the tomatoes. Add cooked beans and continue to simmer another 30 minutes. Adjust taste to suite.
- Slow Cooker (Crock Pot) Method: I always do it this way.
- • In a large frying pan over medium-high heat, cook beef until browned; drain off fat and discard.
- • Add onion and garlic and sauté until the onions become soft and translucent, approximately 3 to 4 minutes.
- • Add cumin, oregano, chili powder, salt, and pepper. Stir into beef mixture and cook for a couple minutes longer.
- • Add the cooked beef mixture to the slow cooker along with tomatoes, beef broth, molasses, and beans. Stir together to combine.
- • Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.
- For maximum flavor, cool chili and refrigerate overnight so flavors will mellow as chili is best made 1 day ahead to allow the flavors time to marry.
- When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls. See Photo
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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