Skip to main content

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
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Habanero Salsa

Welcome back!  Today, we have a fiery Habanero Salsa! Salsa is deceptively easy to make - just chop up a few ingredients and put it through a food processor - and if you do it yourself, you're able to get it to exactly the right consistency and flavor that you want. In this case, we were able to concoct a devilishly spicy salsa with a fresh habanero. Plus, this is so much fresher than the store-bought variety of salsa! Habanero Salsa Ingredients: 3 medium tomatoes (or Roma tomatoes), deseeded 1/4 small red onion 1 jalapeno 1 habanero Cilantro 1 tablespoon lime juice Pinch of salt Directions: Chop the tomatoes, onion, jalapeno, and habanero into rough chunks - not diced. Cut the cilantro so that there aren't any long stems. Add the chopped ingredients into a food processor along with the lime juice and salt. Pulse until the desired consistency is reached. This salsa is great by itself but it also is an amazing way to add an extra kick to guacamole or some Brisket Queso, and of ...
Post a Comment
Read more