Chili con Carne that'll make your taste buds go silly

Chili con Carne that'll make your taste buds go silly

  Ready in : 150 mins
  Preparation time : 15 mins
  Cooking time: 135 mins

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.

Ingredients

ground beef

ground beef

2 lbs

vegetable oil

vegetable oil

2 Tbsp

shallots

shallots

2 medium

bell pepper

bell pepper

1

garlic

garlic

2 cloves

beef stock

beef stock

2 c

kidney beans

kidney beans

32 oz

canned tomatoes

canned tomatoes

28 oz

chili powder

chili powder

2 Tbsp

oregano

oregano

1 Tbsp

ground cumin

ground cumin

1 Tbsp

ground cayenne pepper

ground cayenne pepper

0.5 tsp

salt and pepper

salt and pepper

4 servings

toppings

toppings

4 servings

Cooking in Steps

  1. 1
    Heat 2 Tbsp vegetable oil over medium heat. 

    vegetable oil

    vegetable oil

  2. 2
    Add ground beef and brown it, using a wooden spoon to break it up for about 8 minutes. 

    ground beef

    ground beef

    wooden spoon
    wooden spoon
  3. 3
    Season with a pinch of salt and pepper. Taste it. 

    salt and pepper

    salt and pepper

  4. 4
    Add chopped shallots (or onion), bell pepper, and garlic, and cook for another 5 minutes. 

    bell pepper

    bell pepper

    shallot

    shallot

    garlic

    garlic

    onion

    onion

  5. 5
    Add 2 cups of beef stock OR 1 cup of red wine and 1 cup of beef stock. 

    beef stock

    beef stock

    red wine

    red wine

  6. 6
    Add drained beans and tomatoes (which I don’t drain), and all the spices. 

    tomato

    tomato

    spices

    spices

    beans

    beans

  7. 7
    Stir and bring to a boil for a couple of minutes. 

  8. 8
    Reduce 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

    beef stock

    spices

    spices

    salt

    salt

  9. 9
    Cover and cook on low heat (when you lift the lid, it should just bubble but not boil) for about two hours. 

  10. 10
    Check and stir occasionally. If it gets too dry, add more beef stock. 

    beef stock

    beef stock

  11. 11
    Tip: 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

    chili pepper

    meat

    meat

    frying pan
    frying pan
  12. 12
    Add toppings.

  13. 13
    Serve and enjoy!