Chili Con Carne is a quintessential dish that boasts its origins in the American Southwest, specifically Texas, where it’s often referred to simply as “chili.” This robust stew, bursting with the flavors of meat, chili peppers, and a blend of tantalizing spices, is a testament to the cultural melting pot that is American cooking. The name itself, which translates to “Chili with Meat,” tells you what you need to know about the dish’s hearty, unpretentious nature. Whether you’re feeding a crowd, prepping for game-day festivities, or just looking for a comforting meal that will warm you from the inside out, a big pot of Chili Con Carne is the answer. Plus, it’s a fantastic option to explore the use of different spices and chilies, making it a thrilling culinary adventure.
Chili Con Carne is wonderfully versatile when it comes to serving, and it pairs beautifully with a variety of sides. For a traditional approach, serve it with a side of cornbread or over a bed of steamed white rice to soak up all those flavorful juices. Some folks enjoy topping their chili with shredded cheddar cheese, sour cream, and chopped green onions for added texture and coolness. For a lighter option, a crisp green salad dressed with a vinaigrette complements the dish nicely, adding a refreshing contrast to the rich and savory stew.
Chili Con Carne
Servings: 10-12
Ingredients
– 2 tablespoons olive oil
– 2 large onions, diced
– 5 cloves garlic, minced
– 3 pounds ground beef (preferably chuck)
– 2 tablespoons tomato paste
– 1 12-ounce can crushed tomatoes
– 3 cups beef broth
– 3 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper (adjust to taste)
– 2 15-ounce cans kidney beans, drained and rinsed
– 1 15-ounce can pinto beans, drained and rinsed
– Salt and pepper, to taste
– Optional garnishes: shredded cheese, sour cream, chopped green onions, fresh cilantro
Directions
1. In a large pot, heat the olive oil over medium-high heat. Add the onions and cook until they become translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Add the ground beef to the pot. Cook, breaking the meat apart with a spoon, until it’s browned and fully cooked. Drain any excess fat if necessary.
3. Stir in the tomato paste, crushed tomatoes, and beef broth, making sure to mix well so that the tomato paste is fully incorporated. Bring the mixture to a simmer.
4. Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and season with salt and pepper. Stir well to combine all the spices with the meat mixture.
5. Reduce heat to low and let the chili simmer uncovered for about an hour, stirring occasionally. If it becomes too thick, you can add a little more beef broth to reach your desired consistency.
6. Stir in the kidney beans and pinto beans and continue to simmer for another 30 minutes, allowing the flavors to meld together.
7. Taste and adjust the seasoning if necessary. Serve hot with your chosen sides and garnishes.
Variations & Tips
– For a chunkier chili, consider using beef chuck that you’ve cut into cubes instead of ground beef; just brown the pieces prior to adding the tomatoes and broth.
– Turn up the heat by adding diced jalapeños or use chipotle chili powder instead of regular chili powder for a smoky kick.
– Don’t hesitate to throw in other beans you may have on hand, such as black beans or navy beans, for varied texture and flavor.
– Make this dish vegetarian by substituting the beef with a meat alternative, such as textured vegetable protein or more beans, and using vegetable broth.
– Remember, chili tastes even better the next day as the flavors continue to develop, so feel free to make this dish in advance. It also freezes exceptionally well, making it a perfect meal to have on hand for busy days
