Since this is a traditional chili con carne recipe, beans are not included in the dish. Beans can be served as a side to chili con carne, so consider pairing this recipe with cooked pinto beans or 10-minute black beans on the side.
[P.S. I don’t intend to start posting non-bean recipes here, but the chili recipe section of the website seemed lacking without a chili con carne recipe.]
Chili con Carne Recipe
8 oz. beef suet or ½ cup vegetable oil
1 lb. beef chuck, coarsely ground
1 lb. beef round, coarsely ground
1 can (8 oz.) tomato sauce
1 can or bottle (12 oz) beer
¼ cup ground hot red chile powder, or to taste
2 cloves garlic, minced
1 small onion, finely chopped
1¼ tsp dried Mexican oregano
½ tsp paprika
1½ tsps ground cumin
1¼ tsps salt, plus more to taste
pinch of cayenne pepper
12 oz Monterey Jack cheese, grated (optional)
- In a large, heavy pot over medium-high heat, heat the vegetable oil or melt the suet. Remove any unrendered suet. Add all of the beef and cook until the meat is browned, about 5-7 minutes. Be sure to stir occasionally, and use a fork to break up any lumps.
- Add the beer, onion, tomato sauce, garlic, oregano, paprika, cumin, and salt. Add only half of the chile powder (the remaining spice will be added later in the dish). Mix well.
- Bring the chili con carne to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
- After 1 hour has passed, taste the chili con carne and adjust the seasoning to taste. Add the cayenne pepper and remaining chile powder if you want the chili to taste spicier. After the seasoning has been adjusted, simmer for 1 more hour uncovered.
- Optional: Shortly before serving, stir the grated cheese into the chili con carne and mix well. Simmer, stirring frequently, until the cheese has melted, about 3-4 minutes.
Yield: Serves 4