Tuesday, November 13, 2012

chili con carne

I love me some chili con carne.
I grew up with this stuff.
Being from Texas and all.

It's like a thick, Tex Mex chili.
With no beans.
And huge chunks of shredded, falling apart beef.
It's delicious.

Chili Con Carne
Serves 4-6.
From Soup of the Day.
2 pounds boneless beef chuck, trimmed and cut into 1/2 inch cubes
Salt and pepper
2 tablespoons vegetable oil
1/2 cup mixed peppers, finely chopped....your call as to how spicy or mild
1 red bell pepper, seeded and finely chopped
8 cloves garlic, minced
4 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon ground coriander
1 28 ounce can diced tomatoes
1 teaspoon dried oregano
2 cups beef stock or water
1 cup sour cream
Chopped cilantro, for garnish

Sprinkle the beef evenly with salt and pepper.  In a large, heavy pot or Dutch oven, heat 1 tablespoon of the oil over medium heat.  Working in batches, brown the beef on all sides and transfer to a plate.
Warm the remaining 1 tablespoon of oil in the same pot.  Add the peppers, bell pepper, and garlic and saute until the veggies get soft, about 5 minutes.  Stir in the chili powder, cumin and coriander and cook for about a minute.  Add the tomatoes with their juices and the oregano, season with salt and pepper, and stir well scrape up any brown bits on the bottom of the pot.
Add the beef back in and stock.  Bring to a gentle boil over medium heat.  Reduce heat to maintain a gentle simmer, cover, and cook until the beef is tender and the liquid is slightly thickened, around 2 1/2 hours.  If too thin, remove cover and simmer for the last 30 minutes.
Season with salt and pepper, garnish with sour cream and cilantro, and enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...