Chili con Carne

Warm up on a chilly evening with this economical crowd-pleaser! Our version of this Tex-Mex classic has a secret ingredient that really makes this recipe sing, and we offer two methods for preparation, stove top and slow cooker. Serve topped with chopped onion, sour cream and shredded cheddar or jack cheese. This recipe makes 8-12 servings.

PREP TIME: 30 minutes
COOK TIME: 4 hours 0 minutes

2 to 3 pounds lean ground beef
1 large yellow or white onion, chopped
6 cloves garlic, finely chopped
1 tablespoon dried ground cumin
1 tablespoon dried oregano
2 tablespoons chili powder
1 28-ounce can crushed tomatoes
4-5 cups beef stock (we like Kitchen Basics brand)
1 1/2 tablespoon molasses
2 cans black beans or kidney beans, rinsed and drained
Salt and pepper, to taste

Stove Top Method:

In a large soup pot or cast-iron Dutch oven over medium-high heat, sauté ground beef, onion, and garlic until the meat becomes is cooked through; drain off fat and discard. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef stock. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.

Add molasses and beans and continue to simmer another 30 minutes. Taste and adjust seasoning if needed.

Garnish with sour cream, onions and cheese.


Slow Cooker Method:

Preheat slow cooker.

In a large frying pan over medium-high heat, cook ground beef until browned; drain off fat and discard. Add onion and garlic and sauté until the onions become soft and translucent, approximately 3 to 4 minutes. Add cumin, oregano, chili powder, salt, and pepper. Stir into beef mixture and cook for a couple minutes longer.

Add the cooked beef mixture to the slow cooker along with tomato sauce, beef stock, molasses, and beans. Stir together to combine and cover with slow cooker lid. Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.

Garnish with sour cream, onions and cheese.