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Chili con Carne

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Level: Easy

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Description

Hearty chili con carne with beef chuck, which makes all the difference!

Ingredients

  • 4 pounds Beef Chuck, Cut Into 1" Chunks
  • 2 Tablespoons Olive Oil, Plus More If Needed
  • 2 whole Medium Onions, Diced
  • 8 cloves Garlic, Minced
  • 2 whole Red Bell Peppers, Stem And Seeds Removed Then Diced
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 3 teaspoons Ground Cumin
  • 2 leaves Bay
  • 2 cans (28 Oz Can) Diced Tomatoes, In Liquid
  • 2 cans (15 Oz. Cans) Kidney Beans, Rinsed And Drained
  • Salt And Pepper, to taste
  • 6 Tablespoons Sour Cream, To Serve
  • 1 whole Green Onion, Chopped, To Serve

Preparation

1. Season the meat with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then add the beef chunks and cook until browned on all sides, stirring regularly. Drain the liquid while the meat cooks if necessary. This may take several minutes depending on the size of your pot. Transfer beef to a plate.

2. Add a drizzle more of oil if the pot is dry. Then add the onions, garlic and peppers. Sauté until they are golden brown, 8 to 10 minutes, stirring regularly. Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef to the pot, add the bay leaves and diced tomatoes with liquid. Bring to a simmer, then cover with a lid and let simmer on medium heat for 3 hours, until the beef is very tender. Stir occasionally.

3. Uncover the pot and bring to a boil. Boil for 10 minutes, stirring frequently, until the chili has thickened. Stir in the kidney beans, season with salt and pepper and simmer for 5 to 10 minutes, until the beans are heated through. Serve warm, topped with sour cream and chopped green onions.

Source: adapted from Just a Taste.

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