Chili Con Carne
Chili con carne is a Spanish name that means “chili with meat.” In Tex-Mex cooking, even though “carne” just means “meat,” it usually refers to beef. Traditional Texas chili is a true chili con carne, with lots of beef and no beans. But there are lots of variations on chili con carne, most of them including beans as well as beef. Here’s a classic chili recipe to start with, but feel free to experiment and come up with your own perfect recipe.
- 2 tbsp vegetable oil
- 2 lb lean ground beef
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 1/2 tsp cumin
- 1 tsp paprika
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 2 15-oz cans kidney beans, drained
- 15-oz can black beans, drained
- 30-oz can diced tomatoes
- 30-oz can tomato sauce
- 10-oz can diced tomatoes and green chilies
- Put a large skillet on the stove and turn the burner on to medium-high. Add the beef to the pan and cook it for about 5 minutes while stirring it with a spatula.
- Next, add the onion to the skillet and continue cooking until it’s tender, about 4 minutes. Add the minced garlic and the seasonings and keep cooking everything for another minute or so.
- Dump everything in the pan into a slow cooker. Add all of the remaining ingredients to the slow cooker. Stir everything together, then set the pot on low and let it cook for 6 to 8 hours.