Tailgate Chili Con Carne
What best than a good heart warming Chili to serve at your Super Bowl party? It’s easy, yummy, can be prepared in advance and left in the pot all day long, and honestly, who doesn’t like Chili? Plus it’s gluten free, dairy free and you can easily make it vegetarian or vegan!
1st a little bit of food fact about Chili Con Carne, did you know that this is a purely fabricated American dish? NONO, it’s not Mexican! Thank you Wikipedia…
In Spanish, the “chili” refers to a chile pepper and “carne” means meat.
The recipe used by American frontier settlers consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.
The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.
I started with a recipe from the web a while ago, and slowly customized it. My favorite meat blend is beef and lamb! You can also substitute meat with roasted veggies (carrots, zucchini, eggplants…). Here is my ingredients list; you know what to do next…
You don’t? Well pretty much, just brown the meat in a large pot on medium high, remove the extra fat, add all the other ingredients in the order below, while keeping the pot on medium low (keep corn last) and simmer for at least 2 hours, low and covered. You can also put everything (after browning the meat) in a slow cooker on low for 4 to 6 hours. I like to prepare my Chili the day before, leave it the slow cooker turned off overnight, and next day, turn the slow cooker back on, on low setting while serving; double cooked is always best for dishes like meat stew and Chili, plus the slow cooker keeps it warm while serving! Serve with sour cream, shredded cheddar cheese and bread slices!
If not hosting a big party, you can freeze in portions. It holds very well in the freezer for at least 3 months, and you’ll always have some on hand!
Ingredients: (serve 12).
- 3 pounds lean or xtra lean ground beef or a mix of meat (lamb, pork, sausage…)
- 2 tablespoons of olive oil after removing meat fat (optional)
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 2 green bell pepper, seeded and chopped
- 3 carrots grated or grounded (using a food processor)
- 4 cloves minced garlic
- 4 (15 ounce) cans chili beans, drained
- 2 (28 ounce) cans diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 4 tsp of Better Than Bouillon Organic Beef Base (or 4 cubes beef bouillon)
- 1 beer
- 1/4 cup chili powder (Mexican chili powder or mix blend for Chili)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon maple syrup
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon Tabasco
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 cup of frozen corn (add at the end of cooking)
- salt and pepper to taste at the end of cooking
- Updated on March 10th, 2013: try to add 3 tablespoon of dark unsweetened cocoa powder (the one you would use for baking) and a bit more maple syrup! Chocolate really takes the taste to the next level and marries very well with the spices. It doesn’t take anything out from the heat, but adds a smooth, slightly sweet finish, HUMMMMM….
Enjoy, and may the best team win !!!!
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