I love chili con carne! I finally dared to make a recipe of my own to share with you. It took me a couple of attempts to perfect this meaty chili con carne recipe, and I hope you’ll like it as much as I do. Cooking this requires lots of ingredients, time, and effort, but everything is worth it!
Meaty Chili Con Carne
Print RecipeIngredients
- 1 medium yellow onion, chopped
- 5 cloves of garlic, minced finely
- 1 1/2 pound of ground round
- 1 can (14.5 ounces) of crushed tomatoes
- 1 can of tomato paste
- 1 cup of cheap beer
- 2 cups of beef broth
- 1 cup of strong coffee
- 1 can of chopped green chilis
- 1 green bell pepper
- 1 jalapeno, finely minced
- 2 tablespoons of brown sugar
- 1 large can (28 ounces) of Bush's pinto beans in chili sauce (undrained)
- 1 15-ounce can of Bush's black beans, rinsed
- 1 15-ounce can of Bush's red kidney beans, rinsed
- 1 1/2 tablespoons of cumin
- 1 tablespoon of unsweetened cocoa powder
- 1 teaspoon of oregano
- 1 teaspoon of cayenne powder
- 1 teaspoon of dried coriander
- 1 teaspoon of kosher salt
- 2 dashes of cinnamon
- Black pepper to taste
Instructions
- Prepare your veggies by chopping, dicing and mincing them.
- In your large soup pot, brown the beef with all your fresh vegetables. Add the jalapeno and garlic when the meat is almost browned. (You don’t want your tiny bits to singe.)
- When your meat is browned and your veggies are softened and translucent, add salt, sugar, cocoa, and herbs and spices. Turn these a few times to make sure your meat is coated. This sounds like a silly step (and it will smell odd and crazy-strong), but we found that the meat part of the first batch was bland, and doing it this way seems to flavour the beef more directly.
- Add the liquids (coffee, broth, beer) and your two types of tomatoes.
- Simmer until you can’t stand it anymore! This is one of those chilis that the longer you cook it, the better it gets, and it is unbelievably good the next day. I recommend at least three hours of low cooking; all day is better.
- Serve with all of the good stuff you usually put on chili.
