Want to make a good bowl of chili can carne on a cold winter’s day? Chili con carne is a hearty, comforting dish full of flavor and a great one-pot meal. Here are some ideas on how to make your chili con carne even better, along with a recipe. Chili con carne is a dish with meat in it – you can choose whether you want to use ground beef or chicken. Vegan options are also available to replace the meat.
Chili Con Carne Recipe
Chili con carne is a dish that needs slow cooking. You can also use a crockpot to make it. The list of ingredients is:
- 2 pounds of ground beef
- 1 pound kidney beans
- 2 medium onions, chopped fine
- 3 tsp. beef bouillon granules
- 2 tbsp. olive oil
- 2 tbsp. chili powder
- Salt to taste
- 2 cans of diced tomatoes or 1 lb. chopped fresh tomatoes
- 1 cup water
- 1 tsp. each of ground cumin, cinnamon, and oregano
- 2 or 3 cloves of garlic, minced
- 1 med. green bell pepper, chopped evenly
- Make sure to cook the ground beef on medium heat so that it is not pink anymore. Monitor the cooking process – it shouldn’t take more than 10 minutes. Drain excess water and put it aside.
- In the same dish, heat the oil and sauté onions and garlic well. Add the bell pepper and all the dry spices and stir well for two minutes. The ingredients should be well combined.
- Cook the beans in advance and add these along with the cooked beef, tomatoes, and a cup of water.
- Cook the entire mixture for an hour or a little more. Once it is done, serve it with sour cream and chopped jalapeño peppers.
Tips To Make Great Chili
- Use good spices: Make your own chili powder at home. Make it as spicy as you like – this will make your chili taste more authentic.
- Prep veggies: Cut all your veggies evenly so that they cook evenly. Do the same for garlic and onion as well. If you want a thicker chili, you can puree some of these to add body to your chili.
- Soak beans: Soaking beans in salt water for 24 hours will help make them taste better and reduce cooking time. Add a bit of baking soda to ensure that the beans cook thoroughly.
- Leave the fat in: When you are cooking chili, leave the fat that collects on the surface of the pan. It gives the dish its distinctive taste.
A History of Chili | Discover the Origins of this Tasty Dish
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Zoe Williams is a British Chef who graduated from Le Cordon Bleu London. Zoe worked as a Sous-Chef in a few restaurants in Tokyo and Dubai, and now she is ready to start her new journey as a Chef at Morimoto Restaurant in Doha, Qatar.