Chili Con Carne

This time of year, I make a big ole batch of chili every Sunday for my lunches through the week.


The flavors from this very simple recipe are great. Make sure you trim your meats of some of the fat, specially the pork shoulder.

Makes: 8 servings
Prep time: 20 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 1/2 pounds chuck, cut into bite-sized pieces
• 2 1/2 pounds pork shoulder, cut into bite-sized pieces
• 1/2 cup corn oil
• 2 large yellow onions, chopped
• 10 cloves garlic, minced
• 1/2 cup chili powder
• 2 T chili powder
• 1 T ground cumin
• 2 t dried oregano
• 1 15 oz can diced tomatoes
• 5 cups chicken broth
• 2 15 oz cans pinto beans, rinsed and drained
• Cooked rice, cornbread, etc, for serving
• Shredded cheddar, sour cream, etc, for garnish

1. Season meat with salt and pepper. Heat 2 tablespoons of the oil in a large pot or a Dutch oven over medium-high heat. Add the meat in batches and sear on all sides. Remove to paper towel-lined plate.

2. Add the onions to the pot and cook for 10 minutes. Add the garlic and cook for 2 more minutes.

3. Add 1/3 cup of the chili powder, cumin, and oregano. Stir well and cook for 2 more minutes.

4. Add the tomatoes, 4 cups of the chicken stock, and the meat (plus any juices). Bring to a boil then reduce to a simmer. Season with salt and pepper. Cover and cook for 1 hour.

5. Place half of the beans and the last 1 cup of the stock into a blender and puree. Add to the chili along with the other can of beans. Cook another hour or until the meat is tender.

6. Add the remaining chili powder, season with salt and pepper. Stir then serve over rice or cornbread. Garnish as desired with sour cream, shredded cheese, etc.