Chili con Carne that'll make your taste buds go silly

Name: Chili con Carne that'll make your taste buds go silly
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Lean Minced Beef (2 lbs lean ground beef (85/15)); 2 tbsp Vegetable Oil (2 Tbsp vegetable oil); 2 pieces Shallots (2 shallots (or one medium onion), chopped); 1 piece Bell Pepper (1 bell pepper, chopped); 2 cloves Garlic (2 cloves garlic, chopped); 2 cup Beef Broth (2 c beef stock (or 1 c beef stock + 1 c red wine)); 32 oz Red Kidney Beans (2 (16-oz) can kidney beans, drained and rinsed); 28 oz Chopped Tomatoes (1 (28-oz) can plum tomatoes); 2 tbsp Chili Powder (2 Tbsp chili powder); 1 tbsp Dried Oregano (1 Tbsp dried oregano); 1 tbsp Cumin Powder (1 Tbsp ground cumin); ½ tsp Cayenne Pepper (1/2 tsp ground cayenne pepper); 0 pieces Salt and Pepper (Salt and pepper to taste); 0 pieces Cheddar Cheese (Toppings, like shredded cheddar cheese, sour cream, sliced green onions (scallions), Saltine crackers, sliced jalapeños, etc. )

150 minAmerican

Servings4

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Gluten Free

Ingredients

For 4 servings

Lean Minced Beef2 lb · 2 lbs lean ground beef (85/15)
Vegetable Oil2 tbsp · 2 Tbsp vegetable oil
Shallots2 pieces · 2 shallots (or one medium onion), chopped
Bell Pepper1 piece · 1 bell pepper, chopped
Garlic2 cloves · 2 cloves garlic, chopped
Beef Broth2 cup · 2 c beef stock (or 1 c beef stock + 1 c red wine)
Red Kidney Beans32 oz · 2 (16-oz) can kidney beans, drained and rinsed
Chopped Tomatoes28 oz · 1 (28-oz) can plum tomatoes
Chili Powder2 tbsp · 2 Tbsp chili powder
Dried Oregano1 tbsp · 1 Tbsp dried oregano
Cumin Powder1 tbsp · 1 Tbsp ground cumin
Cayenne Pepper½ tsp · 1/2 tsp ground cayenne pepper
Salt and Pepper0 pieces · Salt and pepper to taste
Cheddar Cheese0 pieces · Toppings, like shredded cheddar cheese, sour cream, sliced green onions (scallions), Saltine crackers, sliced jalapeños, etc.

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Steps

1Heat 2 Tbsp vegetable oil over medium heat.
2Add ground beef and brown it, using a wooden spoon to break it up for about 8 minutes.
3Season with a pinch of salt and pepper. Taste it.
4Add chopped shallots (or onion), bell pepper, and garlic, and cook for another 5 minutes.
5Add 2 cups of beef stock OR 1 cup of red wine and 1 cup of beef stock.
6Add drained beans and tomatoes (which I don’t drain), and all the spices.
7Stir and bring to a boil for a couple of minutes.
8Reduce heat to a simmer. At this point, it’s a good idea to taste again. Make sure the spices are balanced. Don’t worry about adding salt yet if it tastes under-salted. You might add more beef stock later, which will add more salt.
9Cover and cook on low heat (when you lift the lid, it should just bubble but not boil) for about two hours.
10Check and stir occasionally. If it gets too dry, add more beef stock.
11Tip: If you can’t wait any longer or your chili is too runny after simmering for two hours, just remove the lid, crank up the heat and let it reduce to your desired thickness. Just make sure to stir regularly so the meat doesn’t get stuck to the bottom of the pan.
12Add toppings.
13Serve and enjoy!