Chili Con Carne
There is nothing better on a cold winter’s night than a steaming bowl of chili con carne served with toast or cornbread. This comfort food will warm your innards.
Ingredients
- 2 onions - diced
- 2 garlic cloves - minced
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
- 1 lb. 500 gm steak, cut in bite sized pieces - may substitute with lean ground beef
- 1 red or orange or green sweet pepper - cut into bite sized pieces
- 1 stalk celery - chopped
- 2 14 0z 398 ml tins unsalted diced tomatoes or fresh that have been peeled and chopped
- 1 cup 250 ml unsalted beef broth
- 1 tsp salt - or to taste
- freshly ground pepper
- 1 piece dark chocolate - about the size of a thumbnail
Drained and Rinsed
- 1 8 oz 250 ml tin of black beans
Instructions
- Heat a large frying pan. Add 1 tbsp of butter and 2 tbsp of olive oil. When the butter has melted, add the onions and garlic and cook until translucent and soft.
- Add the spices (cumin, chili powder, paprika) to the onion and garlic and dry fry for about 2 - 3 minutes. Add the beef and saute until the beef is browned all around. Add the celery and pepper and cook for about 2 minutes, constantly turning the mixture over.
- Add the tomatoes and beef broth and stir. The mixture should be turning a nice dark colour. Put the mixture in a large pot and dd the salt and pepper and chocolate. The little bit of chocolate adds a richness to the dish. Cover and simmer for 20 - 30 minutes, stirring occasionally.
- Add the drained and rinsed black beans and then bring to a boil. Reduce the heat to simmer and simmer for 10 minutes uncovered.
- Taste for seasoning and then turn off the heat and cover and let sit for 10 minutes to allow the flavours to blend.
- Nicely served with a sprinkle Nacho cheeses or cheddar cheese and/or sour cream.
Notes
Cornbread or toast is a nice side to this meal.