Chili Con Carne Recipe

Name: Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 pounds lean ground beef; 1 or 2 large chopped onions; 6 cloves garlic, finely chopped; 1 tablespoon dried ground cumin or to taste; 1 tablespoon dried oregano or to taste; 2 tablespoons chili powder or to taste (fresh chile peppers may be substituted); Coarse salt and freshly-ground black pepper to taste; 3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three); 2 to 3 (14 1/2 ounce) cans beef broth*; 1 to 2 tablespoons molasses**; 2 cans black beans or kidney beans, rinsed and drained; Grated sharp cheddar cheese; Sour cream; Chopped green onions; I also like to substitute red wine for some of the liquid. Water may also be substituted for some of the liquid. NOTE: I usually add a lot of red wine.; ** Molasses helps cut down the acidity of the tomatoes. Honey may also be substituted.

Servings: persons

2 to 3 pounds lean ground beef
1 or 2 large chopped onions
6 cloves garlic, finely chopped
1 tablespoon dried ground cumin or to taste
1 tablespoon dried oregano or to taste
2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
Coarse salt and freshly-ground black pepper to taste
3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
2 to 3 (14 1/2 ounce) cans beef broth*
1 to 2 tablespoons molasses**
2 cans black beans or kidney beans, rinsed and drained
Grated sharp cheddar cheese
Sour cream
Chopped green onions
I also like to substitute red wine for some of the liquid. Water may also be substituted for some of the liquid. NOTE: I usually add a lot of red wine.
** Molasses helps cut down the acidity of the tomatoes. Honey may also be substituted.

1
n a large soup pot or cast-iron Dutch oven over medium-high heat, sautA ground beef, onion, and garlic until the meat becomes gray in color; drain off fat and discard. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.
2
Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.
3
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.
4
When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.
5
Set out garnishes for your chili (some chopped green onions, sour cream and shredded sharp cheddar cheese make great topping).

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 to 3 pounds lean ground beef, 1 or 2 large chopped onions, 6 cloves garlic, finely chopped, 1 tablespoon dried ground cumin or to taste, and more.

Yes, Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Con Carne

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