Chili Con Carne
To chili or not to chili that's the question on this cold and snowy winters day.
I am one of those people that like to eat chili only in the fall and winter, for some reason I just don't crave chili in the spring and summer.
My chili recipe sustained me and my daughters thru many a cold night when they were growing up. We would have chili one night and because I am an advocate of left overs, we would have chili cheese dogs that same week, and if there was enough left over we would have chili for lunch.
For some unknown reason, I typically end up with a large batch of chili. I shouldn't wonder why because, I like to keep adding ingredients to take the batch to the right flavor and consistency. Thank goodness as chili is a great leftovers dish and easy to freeze.
This chili con carne recipe is the base recipe to get your crock pot started right with all the ingredients needed to build the flavors.
As you build flavors and textures, you can add any type of beans that you have on hand or are available in the grocery store. The black bean is a good combination with the pinto beans, also the kidney bean is a nice larger sized bean with a meaty texture.
As you start with the chili base , from there you can build up to the flavor. Go wild as you can add, grilled onions, sautéed steak, ground turkey, bacon, dark chocolate piece, and as much spice as your heart desires, or no spices at all.
The chili is also served nicely over a bowl of rice for a complete mean.
When ready to eat, don't forget to sprinkle the shredded cheese on top!
This chili would go great with the Adobo Corn Tortillas
Enjoy!
This chili con carne recipe is the base recipe to get your crock pot started right with all the ingredients needed to build the flavors.
As you build flavors and textures, you can add any type of beans that you have on hand or are available in the grocery store. The black bean is a good combination with the pinto beans, also the kidney bean is a nice larger sized bean with a meaty texture.
As you start with the chili base , from there you can build up to the flavor. Go wild as you can add, grilled onions, sautéed steak, ground turkey, bacon, dark chocolate piece, and as much spice as your heart desires, or no spices at all.
The chili is also served nicely over a bowl of rice for a complete mean.
When ready to eat, don't forget to sprinkle the shredded cheese on top!
This chili would go great with the Adobo Corn Tortillas
Enjoy!
Servings:
1
yield(s)
Prep Time:
20
mins
Cook Time:
120
mins
Total Time:
140
mins
Ingredients
- 1 large onion chopped (1 cup)
- lb ground beef or turkey
- 2 tsp minced garlic
- 2 tbsp diced jalapeno (optional)
- 15.5 oz canned red kidney beans (or black beans)
- 15.5 oz canned pinto beans
- 15.5 oz canned chili beans
- 6 oz canned chili paste (to taste may add another can)
- 4 oz chopped green chilis
- 10 oz rotele original
- 2 cup canned diced tomatoes (with green chili undrained)
- 1 bay leave
- 1 tsp unsweetened cocoa powder
- 3 tsp cumin
- 2 tsp chili powder
- 2 tsp onion powder
- 1/2 cup shredded cheese
Instructions
- In 3-quart saucepan, cook meat onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Transfer to crock pot Stir in all remaining ingredients, set to a low crock pot setting for 2 hrs.
- Taste test for desired spice, add more as needed You may add in additional tomato paste for desired sauce thickness. When ready to serve sprinkle some shredded cheese on top!
Recipe Notes
This is a good recipe for the Insta Pot, you can saute the meat, and onion and then set on crock pot setting for 2 hrs or as needed to keep warm.