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Chili con Carne
Servings: 15 cups
This recipe makes a double batch of delicious, beefy chili so you can cook once and eat twice (Freeze half of this and use it in a simple nacho recipe.)
- 3 Tbsp. olive oil
- 2 1/2 lb. ground beef (lean 90%)
- 2 large Spanish onions, finely sliced
- 8 large cloves of garlic, minced
- 2 fresh jalapeño peppers, seeded and minced
- 1 cup(s) diced carrot
- 1 1/2 Tbsp. ground cumin
- 2 tsp. red chili flakes
- 1/4 cup(s) chili powder
- 1/2 tsp. ground cinnamon
- 1 bottle dark beer or ale (or more, up to 2 bottles)
- 2 can tomato sauce (16 ounce)
- 2 Tbsp. tomato paste
- 1 Tbsp. red wine vinegar
- 1 can beef broth (14 ounce)
- 3 can pinto, kidney or black beans (16 ounce)
- salt and pepper
- In a large, heavy-bottomed Dutch oven, over medium heat, warm 1 tablespoon of the oil. Crumble the beef into the pan and add salt and pepper. Sauté until cooked through, about 8 minutes. Remove from pan with slotted spoon.
- Return Dutch oven to medium heat and add the onion, carrot and garlic. Sauté for 10 minutes or until the onions are soft and tender.
- Add the jalapeños, cumin, chili flakes, cinnamon and chili powder to the onions and sauté for 5 minutes, stirring frequently so that it does not stick. (Add a little beer if necessary.) It will become a thick, aromatic paste. Add the beef back into the Dutch oven and stir well to coat.
- Add 1 bottle of beer, tomato sauce and beef broth. Cover and simmer for 1 hour over low heat; taste for seasoning, adding salt, pepper and cayenne if necessary. Add more beer or water at this point if the chili is too dry. Add the beans and simmer 15 minutes.