Chili con Carne
Ingredients
Spices
- 2 tbsp chili powder
- 1 tbsp chipotle powder (or another 1/2 tbsp chili and 1/2 tsp smoked paprika)
- 1 tbsp cumin
- 2 tsp orgegano (if using fresh chop into smallest bits you can manage)
- 1/2 tsp coriander ground
- 1 tsp thyme (personally, I don't care for thyme in chili, so I substitute with cilantro)
- 2 lbs/1kg ground meat (I like beef, but you can use lamb, turkey or whichever is best for you. For an began alternative, use lentils cooked normally and ground up afterward), chunk roast cut into 1 inch/2.5 cm pieces is a great alternative as well
Ground Meat
- kosher salt to taste
- 1 medium white onion
- 3 cloves garlic chopped
- 2 jalapenos minced seeds and spines removed (wear gloves for this)
Beans and other Fillers
- 1 14 oz can tomatoes whatever type you prefer (whole, chopped diced)
- 1 14 oz can red kidney beans drained
- 1 can black beans drained
- 1 can chick pea drained
- 1 tbsp lime juice
- 1 tsp sugar to remove tartness
Instructions
- Measure out spices and set aside
- Place ground meat into large pot, breaking up as it cooksAdd salt, garlic, and onion and cook until tender and onions are transparent.
- Add Beans to pot and stir until well mixed. Cover and let steam for 1-2 minutes.
- Remove lid and add remaining fillers and spices. Mix well.
- Bring to boil, cover with vented lid (or tilt lid to side) stirring regulary.
- Spoon into bowls atop rice, or as is. Top with desired granishes (sour cream, grated cheaddar cheese, red onion, guacamole).
- Enjoy!
Notes
I prefer a thicker chili, but if you like a thinner version, add 2 1/2 cups of water to the pot when you add the beans, using whole tomatoes that are well drained...
For those who don't like tomatoes (I am one of those) use paste instead of canned tomatoes and add a touch more sugar to counteract the bitterness. A bit more water may need to be added to thin it out.