Chili con Carne
Everyone seems to have their own recipe for chili; some with beans, some without. This one is really good and does have beans.
Chili con Carne
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon ancho chili powder
- 1 teaspoon chili powder
- 1 packet sazon with annatto (or without)
- 1 1/2 teaspoon dried oregano leaves
- 2 pounds boneless beef chuck, trimmed of fat and cut into 1/2-inch cubes
- kosher salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 1 14-ounce can diced tomatoes
- 2 tablespoons fresh lime juice
- 1 15-ounce can pinto beans, drained and rinsed
For Serving –
- diced avocado
- finely chopped red onion
- chopped fresh cilantro
- shredded cheddar cheese
- sliced black olives
- sour cream
- tortilla chips
In a small bowl, combine cumin, coriander, chili powders, sazon, and oregano. Season the meat with salt.
Heat 2 teaspoons of the oil over medium high heat in a Dutch oven. Brown half the meat for about 5 minutes. Remove and brown the remainder of the meat in another 2 teaspoons of oil and remove.
Add remaining 2 teaspoons of oil to the Dutch oven and cook the onions and peppers until softened, about 4 minutes. Stir in the garlic and the spice mixture, stirring until combined and fragrant.
Return the beef to the pot, along with any accumulated juices. Stir in the tomatoes (with their juice), 1 tablespoon lime juice, and 1 teaspoon of salt. Bring to a boil, reduce heat to low and simmer, covered, for 1 1/2 hours.
Stir in the beans and simmer an additional 30 minutes. Stir in 1 tablespoon of lime juice and season with additional salt, if needed.
Serve with the garnishes of your choice. My suggestions are listed.