Chili con carne
Chili with meat, perfect for a cold evenings meal, with many follow on meals afterwards
Ingredients
- 2 lb Stew meat (beef sirloin and chuck) diced to 1/2" cubes
- 1 ea Jalapeno Pepper washed, seeded, diced
- 1 ea Yellow Onion peeled, diced
- 4 cups Stock Chicken or Beef
- 1 can Diced Tomatoes 16 oz fire roasted is nice
- 1 can Pinto Beans Or make your own
- 4 ea Garlic Cloves Peeled / diced / crushed
- 2 tsp Paprika smoked is nice
- 3 tsp Chili Powder
- 1 tsp Oregano Dried
- 1 tsp Ground Cumin
- 1/2 tsp Black Pepper Coarse Ground
- 1 tsp Kosher Salt
- 2 tsp Masa Flour Optional
- 3 slices Bacon Diced
Instructions
- In a large sauce pan, fry off the bacon and reserve. Keep the fat
- Set heat to medium, Add Onion to sauce pan and cook until soft and translucent
- Add the garlic, jalapeno and cook until fragrant
- Add the beef and saute until browned
- Add chicken stock, seasonings, tomatoes and bring to a boil
- Reduce heat to medium low and maintain a low simmer. Simmer for 2-2 and 1/2 hoursChecking / stirring hourly, add stock as needed
- Check the beef for tenderness / done. (it should crumble when squeezed)
- Add drained beans and return to a simmer for an additional 30 minutes
- If using the masa flour, mix with water until a smooth paste forms. Stir into chili and simmer an additional 10-20 minutes or until the chili thickens
Notes
Serve over rice, with tortilla chips, corn chips, cheese, diced raw onion, corn bread. Use any all or none of the above to create your meal
Left overs can be served straight up, as above or incorporated into another dish
Nutrition
Calories: 218kcalCarbohydrates: 6gProtein: 27gFat: 9gSaturated Fat: 3gCholesterol: 76mgSodium: 965mgPotassium: 526mgFiber: 1gSugar: 2gVitamin A: 779IUVitamin C: 5mgCalcium: 46mgIron: 3mg
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