Chili: Chile con Carne Recipe
Chili is a great weekend meal!
In many cultures mealtime means warmth, love and security. So as we prepare for chilly days, various sports games and family get togethers I thought I’d share a warm recipe.
Chili is a great weekend treat to have on hand as families gather and friends drop in for a quick visit. You can keep it on the stove or a crock-pot. Keep large mugs or bowls handy with a nice supply of shredded cheese, onions, jalapenos, sour cream and crackers for that added zest.
Chili with cheese topping
2 pounds top sirloin, coarsely ground
2 pounds small cubed chili meat or stew meat
1 16oz can of Hormel Chili – no beans (some might call this cheating, but it serves as a great base)
1 16oz can of Stewed tomatoes (or Mexican style tomatoes)
1 16oz can of pinto beans (optional)
1 large white onion, chopped
1 large clove garlic, minced
1 ½ cups water (may need to add a bit more if chili thickens during the day)
1 16oz can low-sodium beef broth
3 tablespoons chili powder
1 tablespoon Fiesta brand Pinto Bean Seasoning – taste test to see if you’d like to add a bit more (By the way - this seasoning is excellent for Mexican charro beans)
½ tablespoon ground cumin
1 teaspoon crushed dried oregano
¼ teaspoon cayenne pepper (add more if you like it HOT!)
salt and pepper(to taste)
1 tablespoon cooking oil
NOTE: I love my chili well seasoned. If you find the above recipe to be too bland add one small chili-seasoning packet to your mix. These are available where they keep the packaged gravy, pot roast and meatloaf seasoning packets.
1. Brown the chili meat with the 1 tbsp oil in a large skillet. Drain the fat and return the meat to the skillet. Add the can of stewed tomatoes, stir, cover and simmer on low. (if you feel the canned tomatoes are too chunky give them a quick whirl in the blender BEFORE you pour them over the meat)
2. In a second skillet brown the ground sirloin. Lightly oil the pan if necessary. Drain and add the ground beef to the 1st chili meat/tomato mixture. Add the chopped onion, cover and simmer on low.
3. In a blender add the minced garlic, beef broth, chili powder, Fiesta pinto bean seasoning, cumin, oregano and cayenne. Blend well and pour over the meat mixture. Cover and let simmer on medium low for about 30 minutes.
4. Decision time – you can transfer your chili to a large pot or to a crock-pot. Once you transfer the chili mixture add the can of chili, the water and the can of beans (beans are optional). Mix well. Check for consistency – add water if necessary. Let this simmer on medium low for at least 30 minutes. Leave the chili on low and stir about every 20 minutes.
5. As the chili simmers get all your garnishes ready. Chop some onions and/or scallions, sliced can jalapeños, shredded cheese, sour cream and crackers (Fritos are good too!). I like to place these garnishes in little serving bowls on a tray. You can keep them covered with saran wrap in the fridge and just pull them out as family or guests arrive.
6. Serve the chili in large mugs and garnish to taste – ENJOY!
Consider serving chili over freshly baked traditional or Mexican corn bread; delicious and hearty!
Bonus! Check out the Chili con Queso and Pork Chili recipes below!
Chili con Queso
By the way – if you are having a tailgate party or want an extra snack or topping. Take one cup of the chili recipe above and melt it with velveeta cheese and a can of rotel (spicy tomatoes) in a crock-pot. Keep a large bowl of tostada chips handy and your guests will love you!
Happy Hubbing! - MissOlive
Pork Chili Recipe by, Just Ask Susan
Just Ask Susan has a wonderful assortment of recipes on HubPages. She also has a great recipe for Pork Chili. Click Here - Pork Chili Recipe
© 2011 Marisa Hammond Olivares
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