Chili Con Carne is a traditional dish of Mexico, originally made by the Aztecs. Traditional versions, such as this one, include cumin and ground beef. Chili con carne is fabulous on it's own, but it can also be added to french fries and hot dogs as a spicy [delicious] topping. This version is quick and easy [and the crockpot does most of the work for you]!
2 large onions, chopped
Chili con carne - photo courtesy of SOS Norway.
- 2 tablespoons oil
- 2-3 garlic cloves, minced
- 1 lb ground beef, chicken, or pork (you can also use a spicy sausage, such as chorizo)
- 2 (10 oz) cans of beef broth
- 1 can chopped tomatoes, preferably adobe chilies
- 2 fresh tomatoes
- 12 oz tomato paste
- salt, pepper
- 1-2 tsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 + ½ tbsp paprika
- 1 cans of cooked black or pinto beans
- 1 red bell pepper, diced into small pieces
Set your Crockpot to low or high [depending on your time preference - it will take 10 hours on low or 5 hours on high].
Sauté the onion in the oil at medium heat until translucent. Right before the onions begin to caramelize add in the minced garlic, allowing it to brown [be careful, it is very easy to burn the garlic at this stage!]. Remove the onions and garlic and put them in the Crockpot. Then brown your beef in the same pan you used for the onions.
Place the peppers and whole fresh tomatoes in the food processor and puree until smooth. Add the puree, the ground beef, beans, canned tomatoes, tomato paste, onions, spiced, and garlic into the crock pot with the beef broth. Cook on high/low for 5/10 hours.
Serve with tortilla chips. [Makes 4 servings.]