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Monday, January 1, 2018

Chili Con Carne



This chili is thick and flavorful with fall apart tender beef. It's also a super family friendly meal because everyone can customize according to taste or dietary preference.  Serve it over rice, with or without cheese and sour cream or, for a whole 30 friendly version, over cauliflower rice with cilantro and avocado.

Ingredients:

2-3 lb. chuck roast (cut into 1 inch thick cubes)
2 Tbs. olive oil
2 Tbs. ghee
1 red onion, diced
1 red bell pepper, de-seeded and diced
1 anaheim chile pepper, de-seeded and diced
1 jalapeƱo pepper, de-seeded and diced
3 garlic cloves, peeled and minced
6 oz. tomato paste
1 Tbs. chili powder
2 tsp. cumin powder
1 tsp. paprika
1 tsp. salt
3 cups beef stock
28 oz. can crushed tomatoes
14.5 oz can fire roasted tomatoes

Directions:

Heat olive oil and ghee over medium high heat in dutch oven or stew pot. Salt and pepper the meat and add in half of it; searing on both sides, 2-3 minutes total. Remove meat with a slotted spoon and set aside. Add in the rest of the meat and sear 2-3 minutes, then remove with a slotted spoon.  Add in the onions and peppers, saute until soft about 5 minutes. Add in garlic, tomato paste and spices and cook, stirring for 1-2 minutes until fragrant. Add in broth and meat juices, crushed tomatoes and fire roasted tomatoes.  Bring to a slow boil and then turn down the heat to medium-low and simmer covered for 2-3 hours. Periodically stir and add in more broth if needed. Meat should be fall apart tender. Serve over cauliflower rice or as is with fresh cilantro and avocado.

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