Chris' Texas Style Chili Con Carne
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
8-12
ingredients
- 3 1⁄2 - 4 lbs boneless beef roast
- 1⁄2 cup cooking oil
- 2 cups chopped onions, plus additional for garnish
- 3 medium green peppers, diced
- 4 garlic cloves, crushed
- 2 (28 ounce) cans tomatoes (I prefer crushed)
- 1 (12 ounce) can tomato paste
- 2 2 cups wine or 2 cups coffee
- 1⁄3 cup chili powder
- 1⁄4 1/8 cup brown sugar or 3/4 cup molasses
- 2 tablespoons salt
- 2 teaspoons oregano leaves
- 3⁄4 teaspoon cracked pepper
- shredded monterey jack cheese (to garnish)
directions
- Cut beef into 1/2 inch cubes.
- In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
- With a slotted spoon, remove the meat to a bowl and set aside.
- Add the onions, green peppers, and garlic to the drippings in the dutch oven.
- Cook 10 minutes over medium heat stirring occasionally.
- Add more oil if necessary.
- Return the meat to the dutch oven.
- Add tomatoes (with liquid) and remaining ingredients except the cheese.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
- Stir occasionally.
- Serve with cheese and additional raw onions.
- Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.
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RECIPE SUBMITTED BY
PickyEater
Columbus, OH
I'm a slightly "over-50" guy living with my wife and 2 kids in Columbus Ohio. I have been a picky eater for as long as I can remember. I'm trying to improve my cooking skills more or less in self defense. It's a control thing ... if I make it and I don't like it, I can whine and complain to myself :-)! Since cooking is not my wife's favorite activity, I'm looking for recipes I can enjoy preparing and eating while lightening her load a bit. Hopefully a win-win situation.