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.
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
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.
Once the chili has simmered, stir in the beans—they shouldn't cook too long or they'll turn mushy.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 54mg 18%
Sodium 215mg 8%
Carbs 16g 5%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.