Chili con carne, or just chili to most Americans, has become an American staple.
It can be had from a can, or made from a kit. Chili is the subject of numerous cook offs, and the variations on recipes is innumerable.
You might be surprised to learn it originated as trail food. All the ingredients were dried, and formed into bricks. When wandering around the great outdoors, vaqueros and cowboys simply added it to a pot of boiling water, and a quick and sustaining meal was made.
Good recipes are a bit time-consuming, but that is always the case, isn't it? Sometimes shortcuts must be taken, but quality always suffers. Take your time, use good ingredients, and you will be justly rewarded. Isn't time spent preparing good food for good friends and family well worth it?
Never miss a local story.
1 pound ground beef
1 pound ground pork
2 chopped onions
6-8 chopped cloves of garlic
1 tablespoon cumin
1 tablespoon oregano
2-3 tablespoons chili powder
Sea salt to taste
4 cups whole tomatoes (canned), but coarsely chopped with juice
2 cans beef broth
3-4 cups cooked black beans or red kidney beans
Sauté the meat, along with the spices in a little oil. Adding the spices early and cooking in hot oil helps wake them up a bit. Add the onions and cook for 10 minutes, add the garlic and cook for 2 minutes more. Add the tomatoes and the beef stock and 1/4 of the beans. Simmer for 1 hour, then add the remaining beans. Taste and re-season as necessary. Simmer at least 30 minutes more. Use the toppings you like best, a good quality melting cheese, chopped red onion, green onions are great selections.