Linda's Chili Con Carne
 How To Make Chili Con Carne - Chili Recipe


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I've won two local chili contest with this recipe, including one that had a Texan on the judging committee. If a Texan can give my chili a "thumbs up," it must be great! Remember there are no beans in a true Texas chili, but I like to add some beans, but not too much. This is one of those recipes that I just do. I've estimated the amount of each ingredient I have used in making this recipe below. If you want to add more or less of an ingredient (or even leave one out), feel free to do so. It is very hard to "wreck" a chili con carne.

Linda's Chili Con Carne

Bowl of Chile

Learn about the history and legends of Chili, Chili Con Carne, and also check out more of Linda's great Soup, Stew, and Chili Recipes. Also learn about the history of Chili, Chili Con Carne.

 

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Linda's Chili Con Carne

Recipe Type: Soup, Chili, Beans, Southwest
Yields: 8 to 12 servings
Prep time: 30 min
Cook time: 4 hr


Ingredients:

2 to 3 pounds lean ground beef
1 or 2 large chopped onions
6 cloves garlic, finely chopped
1 tablespoon dried ground cumin or to taste
1 tablespoon dried oregano or to taste
2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
Coarse salt and freshly-ground black pepperto taste
3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
2 to 3 (14 1/2 ounce) cans beef broth*
1 to 2 tablespoons molasses**
2 cans black beans or kidney beans, rinsed and drained
Grated sharp cheddar cheese
Sour cream
Chopped green onions

* I also like to substitute red wine for some of the liquid. Water may also be substituted for some of the liquid. NOTE: I usually add a lot of red wine.

** Molasses helps cut down the acidity of the tomatoes. Honey may also be substituted.


Preparation:

In a large soup pot or cast-iron Dutch oven over medium-high heat, saute ground beef, onion, and garlic until the meat becomes gray in color. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.

Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.

For maximum flavor, cool chili and refrigerate overnight so flavors will mellow as chili is best made 1 day ahead to allow the flavors time to marry.

When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.

Set out garnishes for your chili (some chopped green onions, sour cream and shredded sharp cheddar cheese make great topping).

Makes 8 to 12 servings.


 



 Chili Making Hints and Tips: 

Chili that is too salty can be saved by boiling a peeled potato in the pot of chili (the potato will absorb a lot of the salt).

If your chili comes out too thin, either:

  1. Continue to simmer the chili longer until more liquid is reduced.

  2. Add some instant mashed potatoes.

  3. Add some yellow corn flour. This will also help absorb salt. Simply make a corn flour and water slurry, and add it in until the chili reaches the consistency is you want.

  4. Masa Harina is another thickener that works very well in chili. It will add a slightly sweet hint to the chili, but it makes the consistency very nice.
     

Toss a grating of bitter chocolate into chili to give it body and mellow the flavors.