Chili con Carne that'll make your taste buds go silly
If you want to add more American recipes to your collection, Chili con Carne that'll make your taste buds go silly might be a recipe you should try. This main course has 796 calories, 75g of protein, and 31g of fat per serving. This recipe serves 4. For $4.74 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. A mixture of kidney beans, salt and pepper, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for The Super Bowl. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. It is brought to you by spoonacular user maplewoodroad. Similar recipes include 5th Annual Chili Contest: Entry – Chili Con Carne y Frijoles, 5th Annual Chili Contest: Entry – Chili Con Carne y Frijoles, and Escarole Salad That Your Taste Buds Will Love.
Diets
Ingredients
ground beef
2 lbs
vegetable oil
2 Tbsp
shallots
2 medium
bell pepper
1
garlic
2 cloves
beef stock
2 c
kidney beans
32 oz
canned tomatoes
28 oz
chili powder
2 Tbsp
oregano
1 Tbsp
ground cumin
1 Tbsp
ground cayenne pepper
0.5 tsp
salt and pepper
4 servings
toppings
4 servings
Cooking in Steps
-
1Heat 2 Tbsp vegetable oil over medium heat.
vegetable oil
-
2Add ground beef and brown it, using a wooden spoon to break it up for about 8 minutes.
ground beef
wooden spoon -
3Season with a pinch of salt and pepper. Taste it.
salt and pepper
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4Add chopped shallots (or onion), bell pepper, and garlic, and cook for another 5 minutes.
bell pepper
shallot
garlic
onion
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5Add 2 cups of beef stock OR 1 cup of red wine and 1 cup of beef stock.
beef stock
red wine
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6Add drained beans and tomatoes (which I don’t drain), and all the spices.
tomato
spices
beans
-
7Stir and bring to a boil for a couple of minutes.
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8Reduce heat to a simmer. At this point, it’s a good idea to taste again. Make sure the spices are balanced. Don’t worry about adding salt yet if it tastes under-salted. You might add more beef stock later, which will add more salt.
beef stock
spices
salt
-
9Cover and cook on low heat (when you lift the lid, it should just bubble but not boil) for about two hours.
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10Check and stir occasionally. If it gets too dry, add more beef stock.
beef stock
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11Tip: If you can’t wait any longer or your chili is too runny after simmering for two hours, just remove the lid, crank up the heat and let it reduce to your desired thickness. Just make sure to stir regularly so the meat doesn’t get stuck to the bottom of the pan.
chili pepper
meat
frying pan -
12Add toppings.
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13Serve and enjoy!
