Classic Chili (Chili Con Carne) at home
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Classic Chili (Chili Con Carne) at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 Tbsp. olive oil
- 1.5 – 2 lbs. lean beef or pork, cut into 1/2″ cubes
- 1 medium white or yellow onion, chopped
- 1 poblano pepper, seeded and finely diced
- 1 jalapeno pepper, seeded and finely diced (optional)
- 5 cloves garlic, peeled and minced
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. sugar
- 1 tsp. chipotle powder
- 2 cups beef broth
- 2 cups water
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can Rotel (diced tomatoes and green chiles)
- 1 (8 oz.) can tomato sauce
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. masa harina (or you can use all-purpose flour or cornstarch to thicken)
- Toppings (optional): shredded cheddar cheese, sour cream, chopped green or red onions,
- diced avocado, and/or chopped cilantro
Method
Warm 2 Tbsp. Oil in a wide skillet over medium-a hot burner. Tip in the meat (beef or pork) and cook until just browned on all sides. Then remove meat with a slotted spoon and keep nearby.
In a large stock pot heat the additional 1 Tbsp. Oil over a medium burner. Tip in the onions, poblano and jalapeno peppers, and saute until softened, about 4 minutes. Tip in the garlic and spices and saute until very aromatic, about 1 minute more. Tip in in the beef broth, water, beans, Rotel, tomato sauce, vinegar and browned meat, and stir to combine.
Let it bubble gently over medium-a low burner for a couple of hours (the cook did two hours covered, one hour uncovered). Then in a separate bowl, whisk together masa harina (or 3 Tbsp flour, or 2 Tbsp cornstarch) with 1/2 cup cold water. Tip in the mixture to the soup and mix in to thicken. Taste soup, and adjust seasonings to taste.
To serve, ladle soup into bowls and top with desired toppings.
Kitchen notes
- If too spicy -- add a little sugar, or some more water to the broth
- If too sweet -- add more spices (chili powder, cumin, etc.)
- If too acidic -- add more sugar
