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Chili con Carne
The classic argument as to whether or not chili is authentic Mexican will probably go on until the end of time. The fact is, Mexican cuisine has been using chilies and beef together forever. Whether or not it is in this particular fashion doesn't really matter! This is my version of the classic.
Preparation Time: 3 hours
| Ingredients:
1 - 1 1/2 lbs beef like sirloin or chuck cut into 1" cubes
1 large sweet onion, chopped
2 red bell peppers chopped
1 poblano pepper chopped
2 chipotle peppers chopped
1 28oz can fire roasted tomatoes, diced with liquid
1 19oz can dark red kidney beans
1 19oz can black beans
1/4 cup chili powder
1 teaspoon mexican oregano (regular is okay)
1/2 teaspoon sea salt
1/2 teaspoon cumin
2 cups beef stock
Optional: 1/2 teaspoon ancho chili powder
Cooking Instructions:
Season beef with 1/2 of all seasonings and mix well so that all meat is coated.
Heat about 1 tablespoon of oil on medium high heat in a large heavy pot.
Add beef and cook, stirring frequently, until meat begins to brown and fat starts to break down.
Add vegetables and remaining seasoning and stir well. Cook for about 3 minutes, until vegetables begin to soften.
Add tomatoes, stock, and chipotle peppers and reduce heat to low. The chili should have enough liquid to be the consistency of soup.
Cook over low heat for about 1 1/2 hours.
Add beans and stir through. Make sure there is still enough liquid to cook for another hour without drying out. If needed, add a little more stock, or water, being careful not to add too much.
Chili is done when original liquid is reduced by about 1/2.
Serve with shredded cheese, homemade tortilla chips, guacamole, and sour cream.
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