Chili Con Carne

Chili.jpg

I had some serious aspirations of serving this chili with a big ol’ slab of buttery cornbread. But that didn’t happen because although I would love to, I just don’t really have time to bake on weeknights. Honestly I am not even sure why I thought I would have time. But…instead I topped this deliciously comforting bowl of chili with a handful of corn chips and it was the best thing ever. I used the corn chips from Whole Foods because for some reason I think those are healthier but Fritos would totally work too. (For the record I love love Fritos - maybe just a little too much)

Chili Con Carne

  • 1 onion, diced

  • 2 carrots, peeled and diced

  • 2 celery sticks, diced

  • 1 lb ground beef

  • 2 cloves garlic

  • 1 to 2 Tbs. chili powder (depending on heat level)

  • 1 tsp. ground cumin

  • Pinch of ground cinnamon

  • 1 - 12 oz bottle of beer (I used Anchor Steam)

  • 1 quart chicken stock

  • 1 28oz. can pureed tomatoes

  • 1 Tbs. tomato paste

  • 1 15 oz. can pinto beans

  • Serve with sour cream, cheese, scallions, lime and corn chips. (all optional)

In a medium Dutch oven or pot, warm the olive oil over medium high heat. Add the onion, celery, and carrots and cook until fork tender, about 5 to 7 minutes. Add the ground beef and cook for about 4 to 6 minutes until beef is browned, using the back of a wooden spoon to break up any large pieces of meat.

Add the garlic, chili powder, cumin, cinnamon, tomato paste, and large pinch of salt and pepper. Cook for 30 seconds. Deglaze the pan with the beer if using. Add the chicken stock and pureed tomatoes and bring to a boil. Reduce and simmer chili for about 30 minutes or until reduced. Fold in beans and serve topped with your favorite toppings like sour cream, cheese, scallions, lime juice and a handful of corn chips.

Makes about 4 to 6 servings.

weekseats1015Amanda Fredericksonweekseats1015Comment