Chili Con Carne
A deeply savory, warmly spiced chili that comes together in one pot and fills your kitchen with the kind of smell that draws everyone to the table.
Servings: 4 servings
Ingredients
- 1 tablespoon 15mL olive oi
- ½ small yellow onion ~35g, chopped
- 18 ounces ground beef
- ⅓ cup ~50g chopped red bell pepper
- 1 clove garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon chipotle chili powder or to taste
- 1 cup 260g canned crushed tomatoes
- 1 tablespoon 15g tomato paste
- 1 cup 240 mL beef bone broth
- ¼ cup 58g red wine (for flavor, can be omitted)
- 1 teaspoon 5 mL coconut aminos
- ¼ teaspoon pepper
- ¼ teaspoon salt or to taste
Optional Serving Option and Garnishes:
- 2 cups cooked cauliflower rice
- ¼ cup 60g sour cream
- 3 tablespoons roughly chopped fresh cilantro
Instructions
- To a large pan, add olive oil and onion and sauté on a medium-low heat until softened, about 2-3 minutes. Add beef and cook until browned, about 5 minutes, stirring and breaking the meat up with a wooden spoon. Once browned, drain and discard excess grease.
- To pan of browned beef, add red pepper, minced garlic, ground coriander, ground cumin, red pepper flakes, and chipotle powder, and cook for an additional 1 minute. Stir in chopped tomatoes, tomato puree, beef bone broth, red wine, coconut aminos, salt, and pepper.
- Reduce heat to low and simmer until sauce has thickened, about 30-40 minutes, stirring occasionally. Taste and adjust seasonings as necessary.
- Spoon chili into bowls and serve with chopped fresh cilantro and sour cream over cauliflower rice.
Notes
Ground Beef Substitution: Substitute in ground chicken or ground turkey for ground beef at a 1:1 ratio. Note that this substitution will affect the final nutritional content.
Beef Bone Broth Substitution: Vegetable broth, vegetable stock, chicken broth, or chicken stock can be substituted in for beef bone broth at a 1:1 ratio. Note that this substitution will affect the final nutritional content.
Vegetarian and Vegan Ingredient Substitutions: To make this recipe vegetarian, sub in your favorite vegetable-based protein and substitute vegetable stock or vegetable broth in for beef bone broth. To make this recipe vegan, follow the same instructions for making the dish vegetarian, as well as omitting the sour cream.
Refrigerator Storage: Store chili in the refrigerator in an airtight container and eat within 3 days.
Freezer Storage: Store chili in the freezer in an airtight container for up to 2 months. When ready to serve, simply allow chili to thaw overnight in the refrigerator and then reheat on the stovetop over medium heat until warmed throughout.