Classic Chili (Chili Con Carne)
Total Time
2 hours and 10 minutes
Prep Time
10 minutes
Cook Time
2 hours
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 3 Tbsp. olive oil
- 1.5 – 2 lbs. lean beef or pork, cut into 1/2″ cubes
- 1 medium white or yellow onion, chopped
- 1 poblano pepper, seeded and finely diced
- 1 jalapeno pepper, seeded and finely diced (optional)
- 5 cloves garlic, peeled and minced
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. sugar
- 1 tsp. chipotle powder
- 2 cups beef broth
- 2 cups water
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can Rotel (diced tomatoes and green chiles)
- 1 (8 oz.) can tomato sauce
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. masa harina (or you can use all-purpose flour or cornstarch to thicken)
- Toppings (optional): shredded cheddar cheese, sour cream, chopped green or red onions,
- diced avocado, and/or chopped cilantro
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Preparation
Step 1
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add the meat (beef or pork) and cook until just browned on all sides. Then remove meat with a slotted spoon and set aside.
Step 2
In a large stock pot heat the additional 1 Tbsp. oil over medium heat. Add the onions, poblano and jalapeno peppers, and saute until softened, about 4 minutes. Add the garlic and spices and saute until very aromatic, about 1 minute more. Add in the beef broth, water, beans, Rotel, tomato sauce, vinegar and browned meat, and stir to combine.
Step 3
Simmer over medium-low heat for a couple of hours (I did two hours covered, one hour uncovered). Then in a separate bowl, whisk together masa harina (or 3 Tbsp flour, or 2 Tbsp cornstarch) with 1/2 cup cold water. Add the mixture to the soup and stir in to thicken. Taste soup, and adjust seasonings to taste.
Step 4
To serve, ladle soup into bowls and top with desired toppings.
Step 5
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