Take big flavor to new heights with our spicy chili con carne recipe. The warmly spiced flavors of the chili con carne, mixed with the crunchy diced veggies and soft white rice, make this dish a healthy meal for any day of the week.
The incredible taste of chili con carne has a lot to do with great textures, starting with the rich, full-bodied sauce made from chilies, onion, sweet peppers, and tomatoes. A little cumin, oregano, and allspice add zest. Slow-cooked beef is chewy, tender, and fulfilling. It’s all about the textures here, as well as excellent flavors.
Chili con carne is a staple dish in the Tex-Mex and Mexican culinary traditions, originating from Texas. It is made of meat (usually beef or chili), often beans and tomatoes, onions, and other spices. Traditionally time-consuming to prepare, it is also possible to buy canned versions of this spicy favorite in many grocery and “convenient” stores.
Chili Con Carne
Ingredients
- 7 lbs. Ground beef
- 1 cup Chili powder
- ¼ cup Ground cumin
- ¼ cup Ground paprika
- 1½ tbsp Salt
- 1½ tbsp Garlic powder
- 1 tbsp Ground red pepper
- 1½ qt Canned diced tomato
- 1 qt Chopped onions
Instructions
- Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off excess fat.
- Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef.
- Add tomatoes, tomato paste, and onions to cooked beef; stir well. Add reserved bean liquid and hot water to the beef mixture; stir. Bring to a boil; cover; reduce heat; simmer 1 hour. DO NOT BOIL. Stir occasionally. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.