Chili Con Carne
Chili Con Carne
Ingredients:
2 Tbsp avocado oil (or neutral oil)
1 lb stew beef
2 Tbsp gluten free flour
1 Tbsp kosher salt, divided into 3 portions (1tsp each)
½ tsp black pepper
1 large yellow onion, medium dice
1 green bell pepper, small dice
4 oz can green chiles
5+ garlic cloves, minced
Alternatively 1 Tbsp each Garlic Powder, Onion Powder, Paprika
2 Tbsp cumin
2 Tbsp chili powder
1 Tbsp Paprika
15 oz can black beans
15 oz can pinto beans
15 oz can red kidney beans
28 oz can crushed tomatoes
15 oz can corn kernels
Yields 12 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Preheat a large pot or dutch oven over medium heat. In a bowl, toss your room temperature beef in a mixture of gluten free flour, kosher salt, and black pepper. Add avocado oil into the pot, and brown your beef for a few minutes until each piece is golden brown. Remove the beef and saute the yellow onion and bell pepper in the pan drippings, sweating them down with kosher salt.
Next, we’ll add the garlic cloves and the green chiles. Saute until aromatic, and then fold in all of the spices listed above to bloom in the pan drippings. Add in the beans and their canned liquids, and the crushed tomatoes. Give everything a big stir and bring to a light simmer. Add the browned beef back into the pot, give it one more big stir, and then cover with a lid. Simmer on low for two hours, stirring every 20-30 minutes as the bottom will tend to scorch.
After the cook time, add a strained can of corn kernel to add some sweetness and pops of freshness to the chili. Allow the corn to heat through, and then serve the chili while still hot with your favorite toppings.
