Chili Con Carne means “meat with pepper” in Spanish. This chili isn’t particularly hot though….just enough spice to taste delicious!
The flavors of the spices “marry” with the meat as this dish simmers for 2-4 hours. This is a crowd pleasing dish….as well as something your family will enjoy!
2 lbs. chili meat
1 lb. ground meat
1 Tbs. salt
2 Tbs. dehydrated onion
1/2 Tbs. oregano
1/2 Tbs. comino (cumin)
1 Tbs. cayenne pepper (red pepper)
8 Tbs. chili powder
1 Tbs. cocoa
2 8-oz. cans of tomato sauce
2 cans kidney beans (drained)
2 Tbs. flour (masa or regular)
Note; Meat does not have to be beef. Venison (deer meat), cabrito (goat) or buffalo is also good in this recipe.
Sear the meat in a good sized frying pan until it is grayish in color. Pour off the grease and put it in a large stew pan with a good lid.
Add the tomato sauce and 1 can of water. Now add the salt, onion, oregano, comino (cumin), cayenne (red pepper), cocoa, chili power, and kidney beans (drained). The red pepper is what makes this chili hot. The 1 Tbs. that is used here makes it moderately hot, so you may want to add more or not add the entire 1 Tbs. according to your taste. (The cocoa gives the chili a nice rich brown color).
Stir the mixture well and place on a stove for cooking. Heat the mixture slowly to boiling (not to scorch). Then simmer for 2-4 hours. The chili can be eaten after 2 hours, but 4 hours makes it a lot better!
Last 15 minutes:
Add the flour with just a little warm water until you have a fairly thick mixture. Using a large spoon, get some of the chili mixture and stir into your flour and water mixture. Then pour it all back into the pot of chili and stir well. Let simmer for 15 minutes. Serve. Feeds 6 to 8 hungry people.
Garnish with chopped onions, grated cheese, sour cream, etc. Great with tostada chips, crackers, French bread, or cornbread.
Get ready to enjoy some of the best chili you ever had!