When it comes to chili con carne, everyone’s got an opinion
America is a land of polarization. East Coast versus West Coast. The North versus South. Right-wing politics versus left-wing politics. The list goes on and on about what Americans fight with each other over. Dare I say, one of the sillier hot topic debates people go crazy over is chili con carne.
Much like politics, chili can be a polarizing topic in America. People fall out with each other or even unfriend one another on Facebook or over a disagreement on how chili should be prepared. Do beans belong in chili or not? Should it be vegetarian made with mushrooms and beans or crammed to the brink with beef, aka a carnivore’s culinary dream come true?
How do YOU eat your chili?
How does one eat chili con carne? What do you eat it with?
On its own?
with lots of cheese?
A dollop of Sour cream?
Green onions sprinkled on top?
Drenched in hot sauce?
Eat with tortilla chips instead of a spoon?
Poured into a baked potato?
Garlic bread on the side?
Covered with cheese over French fries?
MIxed with spaghetti?
Who knew it could be so complicated and who knew that chili could a versatile food going with pretty much everything. The possibilities are endless and because chili is a dish native to the land of the free, you are free to make it how you please just as long as you adhere to the basic chili principles:
- add lots of spice (don’t skimp on that Mexican chili powder) and
- slow cook it to perfection in tomato sauce.
Any which way you prepare it, just adhere to those two rules and you’ll be set. Take your time, savor the results and don’t forget to save what remains in the freezer for a rainy day when you are in need of something comforting and hearty.
The American classic of chili con carne with beans, slowly cooked beef and beans, tomatoes and lots of spice. My favorite recipe for chili. #chili #recipes #spicy #beef
- 1–2 tbsp of oil
- 2 medium onions (diced)
- 1 green bell pepper (diced)
- 3 cloves of garlic (or more if you are so inclined)
- 500 g (about 18 oz) of lean ground beef
- 1–2 small chopped red chilies or chopped pickled jalapeño
- 165 ml (6 oz) (about half a can) of dark beer (I prefer Guinness)
- 1 cup beef broth
- 1 400 g (14 oz) can of kidney beans
- 1 400 g (14 oz) can of white beans
- 2 400 g (14 oz) cans of chopped tomatoes
- 3 tbsp cumin
- 3 tbsp Mexican chili powder
- 1 tsp red chile pepper powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 cups of water
- 1 tsp salt (or more to taste)
- In a large pot, sauté diced onions and diced green pepper together in 1-2 tbsp of oil over medium heat in a covered large pot. Cook until onions are transparent and beginning to brown.
- Uncover, add garlic, stir and cook for about a minute.
- Add 500g of ground beef and stir, cooking with the onions and peppers.
- Add chopped chilies and stir.
- Once the meat has browned, add cumin, Mexican chili powder, red chile powder, smoked paprika and oregano. Mix well and cook for 1-2 min.
- Add half a can of dark beer and beef broth, stir.
- Increase heat to medium-high and cook for 2-3 minutes until some of the liquid has evaporated.
- Once the liquid has reduced, add beans, chopped tomatoes and water. Mix and bring to boil then reduce heat to low.
- Cook for 1-2 hours or until chili has reached the desired consistency.
- Add salt to taste. This should be 1-2 tsp of salt depending on what kind of salt you use and personal taste.
- Category: Chili
- Method: slow cooking
- Cuisine: American
Keywords: Chili, beans, beef, spicy