Chili Con Carne

This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.

I decided to try and modify this chili con carne recipe. The little bit of modification here and there really made this chili delicious! My parents and I enjoyed this dish, which was very filling and easy to make!

Chili Con Carne
2 Tbsp red chili powder
1 teaspoon chipotle chile powder
1 Tbsp ground cumin
2 teaspoons ground oregano
1/2 teaspoon ground coriander seeds
3-4 Tbsp water

1.5 lb of lean ground beef
1 Tbsp of olive oil
1 teaspoon of pepper
1 medium white onion, chopped
3 cloves garlic, minced

1 14.5-oz can of beef broth
2/3 cup of water
1 square of unsweetened chocolate
1 teaspoon of cinnamon
1 14-oz can whole tomatoes — broken apart OR 2-3 tomatoes boiled, peeled, and mashed
1 large potato chopped into large chunks (optional)
1 Tbsp freshly squeezed lime juice
1 teaspoon sugar
1 14-oz can red kidney beans, drained and rinsed or any other beans
1 teaspoon cornstarch, dissolved in a couple tablespoons of water
Salt to taste
Grated cheddar cheese or other garnish

1. In a small bowl combine chili powder, chipotle powder, cumin, oregano, coriander seeds, and water. Mix the paste together. Set aside.
2. In a large pot, spread the oil and cook the ground beef, sprinkling the pepper as the meat cook. When meat is cooked, dab the excess grease with a paper towel. Then add the onion and garlic, and saute everything together.
3. Add the beef broth, water, chocolate, cinnamon, tomatoes, potatoes, lime juice, sugar, and red kidney beans. Cover and bring to a simmer for about 30 minutes, stirring occasionally.
4. Mix the cornstarch in a small bowl with the water and add that to the chili when it’s almost finished.
5. Serve with cheddar cheese or other garnish.

Yield: 4-6 servings