Chili Con Carne is one of the winter staple dish. You can cook this in a big batch and then bag them for freezing. Then you can just take them out whenever you need a quick fix and reheat in the oven or microwave. It is very good with chips or rice, topped with grated cheese, and served with a big salad.
Chili Con Carne Recipe
- 1kilo pounds ground beef chuck
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1/4 cup chili powder
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 ½ cup IPA beer
- 1 ½ -ounce can whole tomatoes, crushed by hand
- 1 ½ cups low-sodium beef broth
- 2 ½ -ounce cans black beans, drained and rinsed (unsalted)
- 1 tablespoon hot sauce
- 5 sili labuyo (minced)
- Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
- In a large saucepan heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon oil in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, sili labuyo, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
- Stir in the beef and any juices from the plate, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Cheese, scallions and/or sour cream.