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Lunch / Dinner

Chili con Carne

This recipe violates a Texan’s cardinal rule for chili — it contains beans. But wherever your chili loyalties lie, this recipe is worth a try.

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Ingredients

You have choices when buying ground beef — chuck, round, sirloin and “hamburger.” The differences between them is the fat content. Ground chuck is a good choice because it has great flavor and just enough fat so it’s not dry, but not greasy

Instructions

Sauté ground chuck in oil in a large pot over medium heat until cooked through. Drain fat and return beef to the pot with 3 cups diced onion, garlic, chili powder, cumin, oregano, coriander, and cayenne. Reduce heat to medium-low and cook until onion is soft, stirring occasionally, about 10 minutes.

Stir in broth, crushed tomatoes, and vinegar. Bring to a boil, reduce heat, and simmer 10 minutes. Add beans, diced tomatoes, cilantro, and jalapeño; cook until heated through, about 5 minutes. Season with salt.

Garnish chili with Monterey Jack cheese and minced red onion.

After sautéing the ground chuck, drain it in a sieve. This will keep the chili from getting greasy.

After sautéing the ground chuck, drain it in a sieve. This will keep the chili from getting greasy.

Once the chili has simmered, stir in the beans—they shouldn't cook too long or they'll turn mushy.

Once the chili has simmered, stir in the beans—they shouldn't cook too long or they'll turn mushy.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download