Recipes: Chile con carne

How was it?

6/10 – could go with less sweetness and a bit more spice, incredibly simple + delicious

The dish

Chili accompanied with a cinnamon roll
(store-bought, ik ik)

The recipe

I started with this recipe from The Wholesome Dish. I doubled the recipe, started with a mirepoix base instead of only diced onions, and added a can of black beans.

Ingredients

  • 2 tablespoons olive oil
  • Mirepoix finely diced in a food processor
    • 1 medium carrot, peeled
    • 2 stocks celery, cleaned
    • 2 medium yellow onions, peeled
  • 2 pounds ground beef
  • 4 tablespoons tomato paste
  • Seasonings
    • 5 tablespoons chili powder
    • 4 tablespoons ground cumin
    • 4 tablespoons granulated sugar
    • 2 tablespoons garlic powder
    • 3 teaspoons salt
    • 1 teaspoon ground black pepper
  • 3 cups beef broth
  • 2 cans petite diced tomatoes (total 30 ounces)
  • 2 cans red kidney beans, drained and rinsed (total 32 ounces)
  • 1 can black beans, drained and rinsed (total 16 ounces)
  • 2 cans of tomato sauce (total 16 ounces)

Instructions

  1. Cook the mirepoix on medium-low until the onions are translucent
  2. Turn the heat to medium-high and add the ground beef and cook until the beef is browned
  3. Add the tomato paste then seasonings and mix well
  4. Add the beef broth, diced tomatoes and can juice, drained beans, and tomato sauce
  5. Bring to a very low boil, then reduce to low/medium-low to simmer uncovered for 20 minutes
  6. Remove from heat, rest, and then serve after 5 minutes
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