Kitrusy's Chili Con Carne
Meat, beans, and veggies are simmered in a flavorful tomato-based broth that gets amplified with a kick of herbs and spices and finished with a rich and flavorful ingredient for the ultimate 30-minute chili.
Servings: 10
Calories: 340kcal
Ingredients
- 2 tbsp extra light olive oil
- 1/2 small onion finely minced
- 3 cloves garlic finely minced
- 1 tsp fine thyme leaves only sticks discarded
- 1 lb ground beef
- 1/2 cup carrots finely minced
- 1/2 cup fresh Brussels sprouts finely minced (optional)
- 1/2 tbsp chili powder or 1 tsp chipotle powder
- 1/4 tsp white pepper
- 1/4 tsp ground black pepper
- 1/2 tsp ground cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 30 oz black beans w/ liquid, (2 cans) or any canned beans of your choice
- 15 oz whole kernel sweet corn drained (1 can)
- 15 oz tomato sauce plain (1 can)
- 1/2 cup beef (bone) broth or stock
- 2 tbsp jalapenos chopped (optional)
- 1/4 tsp Himalayan salt to taste
- 1 tbsp raw cane sugar to taste (or honey)
- 2-3 strips thick cut bacon cut into very small bits
To top: Fresh parsley, cheese, Greek yogurt or sour cream
Instructions
- Start your flavor base: In a large pot on med heat, add oil, onion, garlic and thyme and cook until fragrant.
- Cook meat: Add your ground beef and cook until no longer pink, being sure to break up any larger crumbles.
- Add in spices (and minced veggies): Add in the chili powder, black and white pepper, cumin, smoked paprika, and oregano along with finely minced carrots and sprouts. Cook for 2-3 minutes, turning and mixing occasionally.
- Add in the body of the chili: To the seasoned meat add in 2 cans of black beans (including the liquid), 1 drained can of sweet corn, 1 can plain tomato sauce, your beef broth/stock and the jalapenos. Simmer your chili (uncovered) for 10 min and season with salt and sugar to taste.You can also simmer your chili covered on med heat for up to two hours (being sure to stir it and check on the liquid levels to ensure it's not sticking or burning to the bottom). This will amplify the flavors of your chili.
- Add Bacon bits and let rest: Add in your finely chopped bacon, stir to incorporate it, and turn off the heat. Cover your pot and let your chili sit and rest for 10-15 minutes.
- Serve and top with parsley, cheese and/or Greek yogurt or sour cream.
- Store any leftovers in an airtight container in the fridge for 3-4 days or in airtight bags or containers in the fridge for up to six months.
Notes
- Adding in fresh Brussel sprouts is entirely optional but since it blends seamlessly into the chili and doesn't affect the flavor at all, it is a fantastic way to sneak in some hidden veggies! I highly recommend using fresh sprouts for this trick though, frozen sprouts won't blend as seamlessly and can affect the flavor slightly.
- Ensure your bacon is finely cut (you can even mince it). Doing so will allow it to not just cook (thanks to the residual heat of the just simmered chili) but it will allow it to melt away into an incredible, rich, smoky flavor enhancement.
- You can adjust all spices to suit your personal taste and preference.
Nutrition
Calories: 340kcal | Carbohydrates: 32g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 447mg | Potassium: 695mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1541IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 4mg