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Chili Con Carne

Welcome back! 
Today, we have a tex-mex favorite: chili! This cook-off classic has so many different variations as to cause arguments about what "chili" actually is. It really has a deep history, from the Aztecs in the 16th century, to the chili parlors of the 20th century, where many Texan restaurants had recipes for the dish. This recipe, chili con carne, or chili with meat, is a stew that contains all the fixings, with meat, beans, and tomatoes as the bulk of the solid food. 

Chili Con Carne


Makes 4 servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, chopped
  • 1 pound ground beef
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne powder
  • 4 tablespoons tomato paste
  • 1 1/2 cup beef broth
  • 1 can tomatoes, diced
  • 2 cans beans, drained and rinsed (red kidney beans, black beans, pinto beans, etc.)
  • 3 roma tomatoes, diced (optional)
  • Salt and pepper to taste

Directions:

  1. With the olive oil, saute the onion, garlic, and jalapenos in a dutch oven.

  2. Add the ground beef and cook this until it has browned.
  3. Add the spices (chili powder, cumin, garlic powder, paprika, onion powder, cayenne powder) and tomato paste and stir these in.

  4. One at a time, add the beef broth, tomatoes, and beans. Put the lid on the pot now and simmer for 30 minutes.

  5. Once that's done, add salt and pepper to taste. Serve it out, add some cheese, cilantro, sour cream, and/or more jalapenos if you want as a garnish. Enjoy!
This chili really can be eaten plain, but you can also serve it with some tortillas, tortilla chips, or bread. A little less common but not impossible is chili with rice or pasta (chili mac is apparently a thing). We've also had it with some pita bread, the thicker texture there is pretty nice too. Some of chili's other variants (particularly those without beans) are good on a lot of different stuff, like on hot dogs. However, the procedure is a little different for those, so you'll have to check it out for yourself.

-Chefpo

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