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Jeanne Owen’s Chili Con Carne

Jeanne Owen's Chili Con Carne recipe image
This robust chili con carne features tender cubes of lean beef round slow-cooked until fork-tender. The unique blend of spices, including caraway and sesame seeds, adds a distinctive earthy depth alongside the traditional heat of red chile. Green olives provide a briny contrast, while kidney beans add heartiness and texture. This dish is perfect for cold evenings or when you crave a deeply flavorful, comforting meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1033.2
Description
This robust chili con carne features tender cubes of lean beef round slow-cooked until fork-tender. The unique blend of spices, including caraway and sesame seeds, adds a distinctive earthy depth alongside the traditional heat of red chile. Green olives provide a briny contrast, while kidney beans add heartiness and texture. This dish is perfect for cold evenings or when you crave a deeply flavorful, comforting meal.
Ingredients
  • Olive oil
  • Beef round, lean, 1" cubes
  • Onions, finely chopped
  • Garlic, medium, finely chopped
  • Water, boiling
  • Caraway seeds
  • Sesame seeds
  • Oregano, ground
  • Red chile, ground
  • Olives, green, pitted
  • Kidney beans
  • Salt
Directions
  1. 1
    Heat the olive oil in a large sauté pan or 6-quart braising pan over medium heat.
  2. 2
    Add the beef cubes a few at a time, stirring to brown evenly on all sides.
  3. 3
    As the cubes brown, remove them to a plate and set aside, adding more raw cubes to the pan as needed.
  4. 4
    Continue browning the beef in batches, adding more oil if necessary, until all the meat is browned.
  5. 5
    Add the finely chopped onions to the pan and cook, stirring frequently, for a few minutes until they begin to soften.
  6. 6
    Add the chopped garlic and cook until the onions are translucent and fragrant.
  7. 7
    Return the browned beef cubes to the pan.
  8. 8
    Season the mixture with salt to taste.
  9. 9
    Add the boiling water, caraway seeds, sesame seeds, and ground oregano to the pan.
  10. 10
    Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
  11. 11
    Cover the pan and simmer for 1 hour, allowing the beef to become tender.
  12. 12
    Gradually stir in the ground red chile, tasting as you go to achieve your desired level of heat and flavor.
  13. 13
    Add the pitted green olives to the chili.
  14. 14
    Cover the pan again and continue to simmer for another 1 hour.
  15. 15
    Taste the chili and adjust the seasoning with more salt if needed.
  16. 16
    Mix in the drained and rinsed kidney beans.
  17. 17
    Simmer uncovered for 10-15 minutes to heat the beans through and slightly thicken the chili.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1033.2kcal
% Daily Value *
Total Fat 71.3g110%
Saturated Fat 23.3g117%
Cholesterol 267.4mg90%
Sodium 246.6mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 89.2g179%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/jeanne-owens-chili-con-carne/