|Serves||8 to 10|
|Prep Time||30 minutes|
|Cook Time||1½ hours|
|Total Time||2 hours|
Traditional chili con carne is exactly what the name implies: chiles and meat, cooked together. But this recipe is what I think of as a “standard” chili: ground beef, beans, and tomatoes, cooked in a thick, spicy broth.
The steps below simply cook everything together (so long as you’re using presoaked beans) in one pot. If you want to use canned or precooked beans, reduce the amount of stock and simmer the entire mixture just long enough to warm everything through and thicken the stew.
Serve the chili with warm cornbread and honey on the side.
|1||lb. dried beans, such as kidney or pinto, soaked for several hours or overnight (see Note)|
|4||Tbsp. lard, bacon fat, oil, or butter|
|1||lb. ground beef|
|1||large dried pasilla pepper, seeded and chopped, or a few smaller dried chiles, seeded and chopped, or 1 canned chipotle chile in adobo sauce, chopped|
|1||large yellow onion, chopped|
|4 to 6||cloves garlic, chopped|
|1||large carrot, chopped (optional)|
|3||stalks celery, chopped (optional)|
|1||bell pepper, any color, chopped (optional)|
|2||tsp. ground cumin|
|2||tsp. dried oregano or epazote|
|1||can (29 ounces) hominy, drained (optional)|
|1||can (28 ounces) diced tomatoes|
|1||can (28 ounces) tomato sauce|
|4||cups (1 quart) beef stock|
|1||can (6 ounces) tomato paste, for thickening the chili (optional)|
|~||Cayenne pepper, salt, and black pepper to taste|
|~||Minced cilantro leaves, chopped white onion, sour cream, and grated Cheddar or Jack cheese for garnish (optional)|
If you don’t have several hours to presoak the beans, put the beans in a saucepan, cover with water, and bring to a boil. Turn off the heat and let the beans sit for an hour or so. Drain and rinse the beans, then add them to the chili when needed.
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