Chili con Carne
My Four Time Award Winning Chili Recipe!

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Chili con Carne

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Ingredients

Adjust Servings:
1 16oz Bag Pinto Beans
6 Tbsp Unsalted Butter
1 Tbsp Olive Oil
1.5 Pounds Ground Round
1.5 Pounds Sirloin or Chuck Steak Cut into strips
2 Large Vidalia Onion Chopped
2 Cloves or 2 tsp jarred Garlic Minced
1/4 Cup or more Chili Powder I use twice this amount
1/4 Cup or more Mexican Chili Powder I use twice this amount
2 Large Tomatoes Seeded and Chopped
1 or 2 Peppers Seeded and Chopped, whatever peppers you want, I use Serrano. Don't use Bell Peppers LOL!!
1 Can Rotel Undrained
1 tsp Brown Sugar
2 Bay Leaf
2 tsp Thyme Fresh or Dried
1 tsp Cayenne Pepper or to taste
1 Tbsp Worcestershire Sauce
1 1/4 Cups Beef Stock
1 tsp Kosher Salt
1 tsp Fresh Ground Pepper

Nutritional information

340
Calories
10g
Fat
24g
Carbohydrates
22g
Protein

This is not a basic Chili recipe, and is pretty time consuming, but so WORTH the wait!

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      Ingredients

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      Chili con Carne

      Hearty, Meaty, Rich in Flavor, and Ohhhh so Good!!

      There are a wide variety of chili recipes out there, everything from chicken chili, to vegetable chili, to chili con carne.  This is my award-winning recipe for Chili con Carne that has won four blue ribbons for the best Chili in a cook-off!  It took me quite a bit of time to perfect this recipe, and I rarely give it out to anyone!  I am sharing this with everyone today since I get so many requests for this recipe.  I hope you enjoy it as much as my family does!

      Chili con Carne | Hearty, Meaty, and rich robust flavor! My 4 time award winning Chili recipe is yours for the taking, complete with cooking tips so you can make an awesome pot of this awesome Chili con Carne! #chiliconcarne #beef #chili #comfortfood #coldweatherfood | www.sheseverythingtipsey.com

      My personal tips for making perfect Chili con Carne!

      I have a lot of tips for making this recipe, but my number one tip I do highly recommend!  Read the whole recipe before you begin!  Seriously, if you want to save time, I can’t stress enough how important it is to read this recipe before you begin!  You need to have all of your ingredients on the counter, chopped, sliced, and ready to be added.  Waiting until you get to that step is not optimal for saving you time, this recipe is time-consuming, so you want to save as much time as you can when making Chili con Carne.

      The Meats for your Chili con Carne!

      Quality of meat is very important.  You don’t want meats that are high in fat content, you want leaner cuts of beef.  I typically get lean ground round and either top sirloin steak or higher grade cuts that aren’t too marbled with fat.  You’re going to be cutting off some of the excess fat, so you want enough meat left to toss into your pot!  If you don’t mind the extra cost, use brisket or even New York Steak.  I use kitchen shears to cut my meat into strips, they can be any size you want, and no need to be perfect!  Always pat dry your meat before sauteing, and it should be at room temperature!

      The Vegetables that go in your Chili con Carne!

      I use Vidalia onions, but you can use yellow or white if you’d prefer.  When it comes to Garlic, I prefer the taste of fresh Garlic, but you can use jarred that is already minced.

      When seeding tomatoes and peppers, run the portions under cold water in your sink, this gets the seeds out most effectively.  Don’t put the seeds from your peppers in your chili unless you want to have a fire hydrant sitting by you when you eat it!  Please, PLEASE!!!….. Bell peppers are sweet, and are not a substitution for actual peppers!  Just NO!

      Chili Powders

      You can use any combination of chili powders you like.  I use half regular and half Mexican.  I also use more than the recipe calls for because I like a BOLD flavor to my chili!  Experiment with your own tastes!  You can also adjust most of the other spices to your liking for your Chili con Carne.

      Cooking the Chili con Carne

      This Chili is cooked in the oven!  YES, the OVEN!  If your pot doesn’t have an oven friendly lid, then just simply use heavy-duty tin foil to cover it.  I cook my Chili con Carne for a minimum of 3 hours!  I have been known to go for 5 hours though, 3 hours covered, 2 hours uncovered.  When uncovered, the Chili con Carne gets a nice “crust” on top that you stir back into the chili about every 30 minutes or so.  This helps increase the flavor of your chili!  If your chili seems too “dry”, you can add more beef stock!

      Add the Extras!

      Chili con Carne is awesome eaten by itself, but many people add their own toppers.  Cheese is a favorite with many Chili lovers, and it makes no difference what kind of cheese you use.  Crumbled crackers or cornbread, I’ve even seen people put croutons in their Chili!  How about sour cream?  Avocado also goes very well in this dish. Be creative with it!

      Did you like this recipe?

      There is a lot more where this recipe came from.  I email a lot of my recipes to my subscribers in a really awesome printable recipe format that is very pretty and “book-worthy”.  If you’d like this recipe and more, then all you have to do is become a subscriber and you’ll get these great recipes and a whole lot more!

      Let me know how your Chili con Carne came out in the comments!

      XOXO

      She's Everything Tipsey | Signature

      Try some of my other awesome recipes!

      Rhonnie’s Chicken and Dumplings

      Creamy Baked Spaghetti

      Tortellini with Spicy Italian Sausage and Spinach

      Cheesy Spinach and Artichoke Dip

       

      Please Pin Me!  You’re awesome!

      Sharing is Caring

      Chili con Carne | Hearty, Meaty, and rich robust flavor! My 4 time award winning Chili recipe is yours for the taking, complete with cooking tips so you can make an awesome pot of this awesome Chili con Carne! #chiliconcarne #beef #chili #comfortfood #coldweatherfood | www.sheseverythingtipsey.com



       

      Chili con Carne | Hearty, Meaty, and rich robust flavor! My 4 time award winning Chili recipe is yours for the taking, complete with cooking tips so you can make an awesome pot of this awesome Chili con Carne! #chiliconcarne #beef #chili #comfortfood #coldweatherfood | www.sheseverythingtipsey.com

       

       

       

       

       

       

       

       

      Steps

      1
      Done

      Wash and pick over your beans, place in a large pot with water 2 inches above the beans. Cover and soak overnight.

      2
      Done

      Preheat your oven to 300 degrees, YES I said your OVEN! LOL! Heat half of the butter (3 Tbsp) with the olive oil in a large heavy skillet (preferably cast iron) over medium heat. Pat the steak strips dry with paper towels and saute in batches until they are well browned. Scoop them out and toss them into a large heavy ovenproof pot or Dutch oven.

      3
      Done

      Now add the ground round to the skillet. Cook over medium-high heat, breaking up any large lumps, until lightly browned. Drain and toss into the pot with the beef strips.

      4
      Done

      Add the remaining butter to the skillet and stir in the onions. Cook over medium heat for about 3 minutes. Add the minced garlic and cook 2 minutes longer. Toss into the pot with the meat.

      5
      Done

      Stir the chili powders into the meat mixture, and add all the remaining ingredients except for the beans and mix well. Heat to a boiling over medium high heat, cover and put in the oven. TIP: If your lid has plastic or rubber on it, then use heavy duty tin foil instead. Bake for 3 hours, stirring once or twice every hour.

      6
      Done

      After putting the chili in the oven, drain your beans, rinse, and put into a large heavy pot, cover with cold water. Heat the beans to a boiling, reduce the heat, and simmer for an hour or until tender, stirring occasionally. Drain.

      7
      Done

      Add the beans to the pot in the oven, stir to mix well, and cover back up. Remove the lid or foil during the last hour of cooking time and stir once every 20 minutes or so.

      8
      Done

      Remove from the oven and let cool for a few minutes. Serve topped with cheese or whatever you like! I serve this with Honey Cornbread! Enjoy!

      Rhonnie

      I help people be inspired with my Original Recipes, Health and Nutrition Tips and Advice, The Keto and Anti-Inflammatory Diets | Blogging Tips and Tools, Social Media Graphics | Pinterest Coach and Educator! | I write about a lot of different and awesome things.....just pick your fancy, and I hope I can help!

      Rhonnie's Chicken and Dumplings is comfort food at it's finest! Rich and hearty, perfect for a cold day! #chickenanddumplings #chicken #soup #stew #comfortfood | www.sheseverythingtipsey.com
      previous
      Rhonnie’s Chicken and Dumplings
      Easy Chicken Marsala
      next
      Easy Chicken Marsala
      Rhonnie's Chicken and Dumplings is comfort food at it's finest! Rich and hearty, perfect for a cold day! #chickenanddumplings #chicken #soup #stew #comfortfood | www.sheseverythingtipsey.com
      previous
      Rhonnie’s Chicken and Dumplings
      Easy Chicken Marsala
      next
      Easy Chicken Marsala

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