Chili con Carne
Meat. Beer. Football.
I’m not a huge fan of football… I guess that’s unfair to football, I’m just not a huge fan of sports in general. I bore easily.
Super Bowl Weekend is just my excuse to make a lot of junk food to share with friends. Thank goodness, because I started pinning recipes for Super Bowl ever since Christmas ended. I am actually conflicted as to what to make. There should be more made-up holidays in between.
I was trying to think of some stereotypical masculine recipes when I decided to go ahead and make Chili con Carne. Just let it roll off your tongue and say it in a guttural voice, Chili con CARNE. See? Manly.
Oh, and I wasn’t about to make some roundabout excuse for chili and use ground turkey like I typically do. Oh, no. I used beef. And what else do men like? Beer. I added that too.
On a sidenote, I just noticed all of my main courses consist primarily of the “Chili, Soup, and Stew” category… Maybe I should cook some solid foods for once to share… But until then, cook this and then put your shredding skills to use and use your leftovers to make some nachos!
Chili con Carne by The Bite-Sized Baker:
1 ½ pounds beef stew meat or beef chuck, cut into 1-inch cubes
1 tablespoon kosher salt
Freshly ground black pepper
2 tablespoons oil
1 large Spanish onion, chopped
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
½ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon ground cloves
1 can tomato paste
1 (15-ounce) can fire-roasted diced tomatoes
1 can green chilies
2 cups low-sodium chicken broth
12 ounces beer
1 (15-ounce) can red beans, drained and rinsed
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
- Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in 2 tablespoons chili powder, cumin, oregano, allspice, cinnamon, ground cloves, ad tomato paste and cook for 2 minutes. Add the canned diced tomatoes and chilies and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
- In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, to taste. Serve with plain greek yogurt, chopped red onion, cilantro, and shredded Monterey jack cheese