There is so many version of chili con carne, some with beans, some without beans, some are made by soaking and pureeing a variety of dry peppers, some are tomato based, there’s even vegan chili! chili verde, white chili…the list goes on.   I can’t remember exactly when was the first time I had chili, I know I was living here in San Antonio because Chili is not a dish we use to eat in Mexico. I do remember though, that I wasn’t crazy about it, all I tasted was the acidity of canned tomatoes and a bunch of spices that make the taste of the meat almost disappear. I like a more meaty chili, I use all the spices but the taste is not so strong that you can’t taste the meat or the beans. I like tomatoes on my chili so I use very ripe Roma tomatoes to make it sweet and I garnish with peppers instead of adding them into the sauce. Chili is an authentic Texmex dish and I hope the “authentic Texmex patrol” don’t try to come get me or I’ll start talking about how cheddar cheese and sour cream don’t play in authentic Mexican cuisine. J/K! Not really. Anyway, this is my version of Chili con carne, it is easy, fast, rich and delicious! Give it a try! 

Chili con carne and beans

November 14, 2018

by Marisol Chancellor

Category Beef Main Dishes Uncategorized

Ingredients

• 1 1/2lb lean beef (I used sirloin)
• 1 teaspoon of oil
• 2 very ripe Roma tomatoes
• 1/2 onion
• 3 garlic cloves
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 1/2 teaspoons salt
• 1/2 tsp crushed black pepper
• 1 cup of black beans
• 1 teaspoon of vinegar
• Sour cream, shredded cheddar cheese and jalapeños (optional)

Instructions

1. In a small sauce pan, cover the tomatoes with water and boil for about 10min.
2. Cut the meat into small cubes, about 1/2" thick. Heat a heavy bottomed pot on medium high heat and all a teaspoon of oil. Add the meat. It will release some juices, let it evaporate and stir the meat until browned.
3. In a blender, add the tomatoes, onions, garlic, oregano and spices. Blend until very smooth.
4. Add the beans to the meat and stir until combined. Add the sauce. Lower the heat and simmer for about 30-40 min until tender. If you're using stew meat read the meat packaging, it will take a couple of hours to get really tender.
5. Garnish with sour cream shredded cheddar cheese and peppers if desire.

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