Chili con Carne
A simple meat and red bean chili, not too spicy but very flavorful and satisfying. A great cold weather dish especially on rainy or snowy days.
Servings: 4
Ingredients
- 1+ lb Ground Beef
- 2 tbsp Olive Oil
- 1 medium Sweet Onion
- 4 large Garlic Cloves
- 28 oz Can Crushed Tomato chunky style
- 3 tbsp Tomato Paste
- 1 cup Beef Broth or Stock
- 2 tbsp Chili Powder
- 1 tbsp Oregano
- 1 tbsp Ground Cumin
- 1 tbsp Hot Sauce to taste for heat
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1 Bay Leaf
- 15 oz Can of Red Kidney Beans - rinsed Goya rules!
Instructions
- Season ground beef with salt and pepper and let rest 30 minutes. Meanwhile chop the onion and garlic and measure out the spices. Put aside.
- Heat a deep pan on medium high heat, add the ground beef and brown, then drain the fat.
- Reheat the pan on medium heat and add the olive oil, onions, garlic and saute about 5-7 minutes until the onion is tender. DO NOT BURN!
- Add the ground beef back into the pan along with the remaining ingredients EXCEPT THE KIDNEY BEANS. Reduce the heat and simmer on low for 1 hour stirring occasionally.
- Add the Kidney Beans and simmer an additional 20 minutes.
- Serve in bowls topped with your favorite cheese sprinkled on top with some parsley.
- Enjoy!
Notes
Pairs well with cold beer. It's chili! Eat it just as it is or put it on white rice, add to nachos, scoop it up with tortillas or my favorite - in a bowl with some fresh sliced crusty bread like Semolina or Italian loaf and butter. You can kick it up a notch or two and add your favorite chili peppers or another type of bean. The ground beef may also be substituted by ground turkey or chicken.