Chili con Carne
Chili con Carne has been a family favorite, so naturally I had to search for a really great recipe. I found this one, and even though it was a cook off winner, I had the nerve to adjust it to my own taste. I can’t help myself!
Don’t be afraid of the cocoa and cinnamon, try it. I promise you will like the flavor, and it doesn’t end up tasting like chocolate beans. Don’t use regular cocoa though! Use the unsweetened kind.
I also recommend that you top this dish with shredded cheddar cheese.
Chili Con Carne
Based on the recipe for
Winner of the 1985 NY State Chili Cook-Off
1/4 cup olive oil
1 large yellow onions, chopped
1 garlic cloves, minced
1 lbs beef, ground, coarsely ground
1 teaspoon salt
3 tbsp bayou seasoning
3 teaspoon cumin
1 ½ tablespoons unsweetened cocoa
2 teaspoons cinnamon
1 cup tomato sauce (not ketchup!)
2 cups beef stock or canned broth
1 lb kidney beans, or red beans with its liquid
1 bell pepper, chopped
- In a large pot, over med heat warm the oil.
- Add onion and the garlic clove and cook, stirring occasionally, until tender. About 8 min
- Season ground beef with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 10 minutes
- Stir in bayou seasoning, cumin, cocoa, and cinnamon. Cook, stirring, 2 min.
- Stir in tomato sauce, beef stock and red beans with their liquid, and the chopped green bell pepper. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.
- Adjust the seasoning to your liking and simmer another 15 minutes or until chili is thickened.
- You can serve this over a bed of white rice, garnish with a little chopped green bell pepper and tomato and some avocado on the side. Alone with corn chips and shredded cheddar cheese on top is also great.
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