What better than a nice bowl of comforting, affordable and delicious chili? It hits the spot when one is craving comfort food. So what do we serve with a perfect bowl of chili? I like to vary the toppings to keep it from getting boring and predictable! Some times I will serve it with a slice of warm corn bread – I actually like to make up a batch of mix from Trader Joe’s – with some whipped butter. Other times I will serve it with corn chips or I will make a batch of Nachos with cheese and jalapenos. Finally, sometimes I will serve it with a tomato, finely chopped white onion, cilantro and lime juice salad. Whatever I serve it with I always include a doll up of sour cream to balance out the heat. I personally do not like cheese on my chili but I do pass it around at the table for whoever wants to add it to their bowl.
Here is what you are going to need for this perfectly comforting chili con carne:
2 pounds of chuck round beef, cut into small cubes
2 – 15 oz. can kidney beans
1 medium yellow onion, finely chopped
2 small celery stalks with leaves, finely chopped
3 garlic cloves, minced
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon dried oregano
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
5 Roma tomatoes, chopped
1/2 cup water
1 tablespoon dark molasses
1 tablespoon Balsamic vinegar
Salt & Pepper
Heat a braising pan with olive oil. Generously season the cubed beef with salt and pepper.
Place the meat in the pan in a single layer and brown it evenly. Work in batches if necessary. Get rid of any rendered liquid so that the beef browns and does not boil. Remove the browned beef from the pan and drain it.
Wipe the pan and add some more olive oil. Add the chopped onions and cook for 5 to 6 minutes, until starting to brown. Add the garlic and celery. Mix well and cook for 4 to 5 minutes, stirring occasionally. Add the chili powder, paprika, cumin and oregano. Cook, mixing constantly, for 2 minutes until the spices are aromatic. Add the diced tomatoes with their juice and the water. Bring to a boil and simmer for 10 minutes.
Return the meat to the pan and add the 2 cans of beans with their liquid. Add the cayenne pepper. Mix well. Bring to a boil, cover and simmer for 3 hours. Stir occasionally. Add the molasses and the balsamic vinegar. Mix well. Cook for an additional 10 minutes.
Serve with a doll up of sour cream and any other toppings as mentioned above. Enjoy!
Other chili recipes:
Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Super Bowl Chili
Vegetarian Black Bean Chipotle Chili
Slow Cooker White Chicken Chili
Butternut Corn Black Bean Chili
Spicy Beef Chili
Left Over Brisket Chili