Chili con Carne
Ingredients
2-2.5 pounds ground or cubed beef and/or pork
2 large onions, chopped
1 large green bell pepper, chopped
9 cloves garlic, finely chopped
3 tbsp chili powder
1 tablespoon ground cumin
1 tbsp paprika
2 teaspoons dried oregano
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 12 oz can tomato paste
1 12-ounce bottle amber beer
1 tablespoon unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups beef or chicken bouillon, plus more if needed
Up to 3 tbsp masa if needed
Salt and pepper to taste
1 pound of dried kidney, navy, and/or black beans
Directions
1. Prepare beans according to package directions. I usually add dried arbol chilis and some bouillon to the water to add some flavor.
2. In a large pot, brown the meat and remove to a plate or bowl. Do this in batches if needed - you don't want to crowd the pan. You want it nicely browned for better flavor.
3. Saute the onions, bell peppers, and garlic a few minutes until softened. Add the tomato paste and spices & cook until the tomato paste darkens a bit. Add the beer to deglaze, then the plum tomatoes, beef broth, and cocoa powder. Mix well.
4. Add the meat, veggies, and beans. Cook everything together for at least an hour, preferably two or three. If it's too thick add more bouillon; if it's too thin add some masa. Serve with cheese and cornbread.
