Chili Con Carne Recipe
Chili Con Carne is an amazingly delicious side dish recipe. Try this recipe; I am sure you will have a huge fan following for this one!
Ingredients
3 pounds top round, cut into 1/2-inch cubes
6 tablespoons vegetable oil
2 cups coarsely chopped onion
2 tablespoons finely chopped garlic
4 tablespoons chili powder
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon red-pepper flakes
1 six-ounce can tomato paste
4 cups beef stock, fresh or canned
1 teaspoon salt
Freshly ground black pepper
1 1/2 cups freshly cooked red kidney beans or drained canned kidney beans (optional)
Directions
Pat the meat dry with paper towels.
Then, in a 12-inch heavy skillet, heat 4 tablespoons of the oil until a light haze forms above it.
Add the meat and cook over high heat for 2 to 3 minutes, stirring, until the meat is lightly browned.
With a slotted spoon transfer it to a 4-quart heavy flameproof casserole.
Add the remaining 2 tablespoons of oil to the skillet and in it cook the onion and garlic for 4 to 5 minutes, stirring frequently.
Remove the skillet from the heat, add the 4 tablespoons chili powder, or to taste, oregano, cumin and pepper flakes, and stir until the onions are well coated with the mixture.
Then add the tomato paste, pour in the beef stock and with a large spoon mix the ingredients together thoroughly before adding them to the meat in the casserole.
Add the salt and a few grindings of black pepper.
Bring to a boil, stirring once or twice, then half cover the pot, turn the heat to low and simmer for 1 to 1 1/2 hours, or until the meat is tender.
Then, in a 12-inch heavy skillet, heat 4 tablespoons of the oil until a light haze forms above it.
Add the meat and cook over high heat for 2 to 3 minutes, stirring, until the meat is lightly browned.
With a slotted spoon transfer it to a 4-quart heavy flameproof casserole.
Add the remaining 2 tablespoons of oil to the skillet and in it cook the onion and garlic for 4 to 5 minutes, stirring frequently.
Remove the skillet from the heat, add the 4 tablespoons chili powder, or to taste, oregano, cumin and pepper flakes, and stir until the onions are well coated with the mixture.
Then add the tomato paste, pour in the beef stock and with a large spoon mix the ingredients together thoroughly before adding them to the meat in the casserole.
Add the salt and a few grindings of black pepper.
Bring to a boil, stirring once or twice, then half cover the pot, turn the heat to low and simmer for 1 to 1 1/2 hours, or until the meat is tender.
