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Classic Chili (Chili Con Carne)

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  • Prep Time: 10 minutes
  • Cook Time: 120 minutes
  • Total Time: 130 minutes
  • Yield: 6-8 servings 1x

Description

You will love this Classic Chili (Chili Con Carne) recipe! So quick and easy to prepare.

Ingredients

Scale
  • 3 Tbsp. olive oil
  • 1.5 – 2 lbs. lean beef or pork, cut into 1/2″ cubes
  • 1 medium white or yellow onion, chopped
  • 1 poblano pepper, seeded and finely diced
  • 1 jalapeno pepper, seeded and finely diced (optional)
  • 5 cloves garlic, peeled and minced
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. dried oregano
  • 2 tsp. sugar
  • 1 tsp. chipotle powder
  • 2 cups beef broth
  • 2 cups water
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can Rotel (diced tomatoes and green chiles)
  • 1 (8 oz.) can tomato sauce
  • 2 Tbsp. balsamic vinegar
  • 3 Tbsp. masa harina (or you can use all-purpose flour or cornstarch to thicken)
  • Toppings (optional): shredded cheddar cheese, sour cream, chopped green or red onions,
  • diced avocado, and/or chopped cilantro

Instructions

  1. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add the meat (beef or pork) and cook until just browned on all sides. Then remove meat with a slotted spoon and set aside.
  2. In a large stock pot heat the additional 1 Tbsp. oil over medium heat. Add the onions, poblano and jalapeno peppers, and saute until softened, about 4 minutes. Add the garlic and spices and saute until very aromatic, about 1 minute more. Add in the beef broth, water, beans, Rotel, tomato sauce, vinegar and browned meat, and stir to combine.
  3. Simmer over medium-low heat for a couple of hours (I did two hours covered, one hour uncovered). Then in a separate bowl, whisk together masa harina (or 3 Tbsp flour, or 2 Tbsp cornstarch) with 1/2 cup cold water. Add the mixture to the soup and stir in to thicken. Taste soup, and adjust seasonings to taste.
  4. To serve, ladle soup into bowls and top with desired toppings.

Notes

Here are some of the standard chili “fixes”:

  • If too spicy — add a little sugar, or some more water to the broth
  • If too sweet — add more spices (chili powder, cumin, etc.)
  • If too acidic — add more sugar
  • If too watery — let it simmer on the stove uncovered for another 30-60 min
  • If too thick — add more water or broth (and adjust seasonings accordingly)

Find it online: https://www.gimmesomeoven.com/classic-chili-chili-con-carne/