Homestyle Chili Con Carne |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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My recipe for a savory chili con carne can be made in lickety-split time, or slow-simmered. Ingredients:
1 large onion, chopped |
1 green bell pepper, chopped (or 4 seeded large jalapenos) |
4 peeled fresh garlic cloves, chopped |
1 tablespoon bacon fat or 1 tablespoon olive oil |
1 bay leaf (removed) |
1 1/2 lbs lean ground beef (or 1 1/2 lbs ground turkey) |
2 tablespoons cornflour |
4 tablespoons chili powder |
1 tablespoon cocoa powder |
1 tablespoon dark brown sugar |
1 1/2 teaspoons ground cumin |
1 teaspoon kosher salt (or to taste) |
3/4 teaspoon ground coriander |
1/2 teaspoon black pepper |
1/2 teaspoon celery salt |
1/2 teaspoon dried oregano |
1/4 teaspoon ground sage |
1 pinch ground cinnamon |
1 (15 ounce) can kidney beans |
1 (15 ounce) can pinto beans |
1 (15 ounce) can red beans or 1 (15 ounce) can black beans |
1 (15 ounce) can crushed tomatoes |
1 (15 ounce) can diced tomatoes (or ro*tel chunky, mild or hot) |
2 teaspoons fresh squeezed lime juice |
Directions:
1. NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. (STEP ONE): DIVIDE the onion and bell pepper into sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped; HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened; ADD 1 1/2 lbs lean ground beef and cook, breaking apart with a spatula as it browns; SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring.
2. ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting; stir in the remaining ingredients then cover, simmering for at least 4 hours); PROCEED to the following step for the stovetop method.
3. STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency), about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed); REMOVE bay leaf; GARNISH as desired; SERVE; SNAP your fingers and shout, OLE! .
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