Best way to grow the perfect Chili con Carne
This recipe guides you through growing various ingredients to make a delicious chili con carne, emphasizing fresh produce for the best flavor. While the title suggests "growing," the content focuses on preparing a classic chili dish.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Produce
- 1 Large onion
- 4 Garlic cloves
- 2 Red bell peppers
- 2 Jalapeños
- 3 Tomatoes
- 0.25 cup Cilantro
Meat & Canned Goods
- 1.5 lbs Ground beef
- 1 28-oz can Canned diced tomatoes
- 1 15-oz can Canned kidney beans
- 1 15-oz can Canned black beans
Spices & Pantry
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 2 cups Beef broth
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Finely chop the onion, mince the garlic, and dice the bell peppers and jalapeños, removing seeds for less heat.
- Dice the fresh tomatoes and roughly chop the cilantro for garnish.
Cooking
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, then drain any excess fat.
- Add the chopped onion, bell peppers, and jalapeños to the pot, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper, cooking for one minute until fragrant.
- Add the diced tomatoes (canned and fresh), kidney beans, black beans, and beef broth; bring the mixture to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 2-3 hours, stirring occasionally, allowing flavors to meld and deepen.
Finishing Touches
- Season with salt and pepper to taste; if desired, add a pinch of sugar to balance acidity.
- Garnish individual servings with fresh cilantro and serve hot.
Notes
For extra depth, consider adding a square of dark chocolate or a splash of brewed coffee during the simmering stage. This chili tastes even better the next day!