My favorite part is whipping up a double batch and storing it in the freezer. Easy and fast dinner

Put this recipe on paper.
The classic cuisine Chili Con Carne may be traced back to the American Southwest, and especially to Texas, where it is often known as “chili.” The ethnic melting pot that is American cuisine is on full display in this hearty stew, which is brimming with meat, spicy peppers, and a variety of mouth-watering spices. Translating to “Chili with Meat,” the dish’s name gives away its hearty, unassuming character. A large pot of Chili Con Carne is the perfect solution whether you’re cooking for a large group, getting ready for game day, or simply want something hearty and comfortable to eat. This dish is not only delicious, but it’s also an exciting culinary journey because it allows you to experiment with various spices and chiles.
When it comes to serving, Chili Con Carne is quite adaptable and goes well with many different sides. For a more classic presentation, try serving it over steaming white rice or cornbread to soak up the rich juices. Shredded cheddar cheese, sour cream, and chopped green onions are some of the toppings that chili enthusiasts like to add for more flavor and texture. To lighten up the meal, try serving it with a green salad dressed in vinaigrette; it goes well with the hearty stew and provides a welcome contrast to the heavy ingredients.
Ten to twelve servings of chili con carne.
The recipe calls for 2 tablespoons of olive oil, 2 big diced onions, and 5 minced garlic cloves.
Ground beef, ideally chuck, three pounds in weight; two teaspoons of tomato paste
– One 12-oz can of ground tomatoes
In a 3-quart pot, combine the beef broth and chili powder.
– 1/2 teaspoon of smoked paprika – 1/4 tablespoon of ground cumin
dry oregano, 1/2 teaspoon
1/2 teaspoon of cayenne pepper (or more or less according to your preference)
2-Rinsed and drained 15-ounce cans of kidney beans
– Rinse and drain one 15-ounce can of pinto beans.
Add pepper and salt to taste. – Cheddar, sour cream, chopped green onions, and fresh cilantro are some optional garnishes.
How to Follow

1. Heat the olive oil in a big saucepan over medium-high heat. Sauté the onions for approximately 5 minutes, or until they start to become translucent. Once the garlic begins to smell, stir it in and continue cooking for one more minute.
Then, put the ground beef in the saucepan. Brown and cook the beef well while breaking it apart with a spoon. Remove any surplus of fat if needed.
3. Ensure that the tomato paste is well integrated by stirring in the crushed tomatoes, beef broth, and tomato paste. Reduce heat to low and simmer.
4. After that, include the cayenne pepper, smoked paprika, ground cumin, chili powder, dried oregano, and salt and pepper. Toss the beef mixture with the seasonings and stir until fully combined.
Chili should simmer uncovered for around an hour over low heat, stirring regularly; if it thickens too much, add additional beef broth to taste.
6. After 30 minutes of simmering, stir in the kidney and pinto beans; this will give the flavors time to combine.
7. If needed, adjust the seasoning by tasting. With the accompaniments and toppings of your choice, serve hot.
Tips and Variations
– Instead of using ground beef, try browning cubes of beef chuck before adding the tomatoes and stock for a chunkier chili.
– A For a smokier kick, try using chipotle chili powder instead of ordinary chili powder or sliced jalapeños to increase the intensity.
– A If you’re looking to spice things up, feel free to add black beans or navy beans, or any other kind of bean you happen to have on hand.
– A Substitute textured vegetable protein (TVP) or more beans for the beef and use vegetable broth to make this recipe vegetarian.
– A Feel free to prepare this dish ahead of time; the flavors of the chili will only improve with time. This dinner is great for those days when you’re short on time since it freezes beautifully.

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