This hearty L.J.’s Chili Con Carne Y Judia is a ultimate comfort food dish that combines tender stewing beef and pork with a medley of red kidney, pinto, and white kidney beans. The flavor profile is deep and complex, built on a foundation of ketchup, tomato paste, and a generous blend of spices including cumin, coriander, Hungarian paprika, and cayenne. Vegetables like green and red peppers, onions, and mushrooms add texture and earthiness, while a touch of molasses and lemon juice balances the heat with subtle sweetness and acidity. This chili is perfect for cold evenings, potlucks, or making a large batch to freeze for busy weeknights. It thickens beautifully as it simmers, resulting in a rich, satisfying meal that tastes even better the next day.
L.J’S Chili Con Carne Y Judia
Description
This hearty L.J.'s Chili Con Carne Y Judia is a ultimate comfort food dish that combines tender stewing beef and pork with a medley of red kidney, pinto, and white kidney beans. The flavor profile is deep and complex, built on a foundation of ketchup, tomato paste, and a generous blend of spices including cumin, coriander, Hungarian paprika, and cayenne. Vegetables like green and red peppers, onions, and mushrooms add texture and earthiness, while a touch of molasses and lemon juice balances the heat with subtle sweetness and acidity. This chili is perfect for cold evenings, potlucks, or making a large batch to freeze for busy weeknights. It thickens beautifully as it simmers, resulting in a rich, satisfying meal that tastes even better the next day.Ingredients
Directions
-
Cut the stewing beef and pork into 1-inch chunks.
-
Slice the plantains into 1/4-inch pieces if available, otherwise prepare mashed potatoes and mashed banana as noted in ingredients.
-
In a large bowl, combine the meat chunks with canned tomatoes, tomato juice, lemon juice, sliced mushrooms, black pepper, crushed chilies, diced green and red peppers, and diced onions.
-
Cover the bowl and refrigerate the meat mixture overnight to marinate.
-
Remove the meat from the marinade and pat dry; reserve the marinade liquid and solids.
-
Brown the marinated meat in a large skillet over medium-high heat, working in batches if necessary.
-
Transfer the browned meat to a large heavy-bottomed pot.
-
Add the reserved marinade, ketchup, molasses, cumin, coriander, paprika, oregano, cayenne, chili powder, salt, and mashed plantains/potatoes/banana to the pot.
-
Bring the mixture to a simmer, then reduce heat to low.
-
Cook uncovered for 3 hours, stirring occasionally to prevent sticking.
-
Stir in the red kidney beans, pinto beans, and white kidney beans.
-
Continue to simmer uncovered for 1 additional hour until the chili has thickened to desired consistency.
-
If the chili is too thin, mix a small amount of flour with water to create a slurry and stir into the pot, simmering for another 15 minutes.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1191.4kcal
- % Daily Value *
- Total Fat 42.8g66%
- Saturated Fat 16.0g80%
- Cholesterol 214.6mg72%
- Sodium 473.5mg20%
- Total Carbohydrate 98.5g33%
- Dietary Fiber 22.0g88%
- Sugars 12.0g
- Protein 99.0g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If plantains are available, use them instead of the mashed potatoes and bananas for a more authentic texture and flavor.
It is crucial to cook the chili uncovered to allow excess liquid to evaporate and the sauce to thicken properly.
The "soupy" ring that forms around the edge of the pot should be stirred back into the center periodically to incorporate the flavors.
This chili tastes even better after sitting for a day or two, as the flavors meld together. It freezes well for up to 3 months.
Adjust the amount of cayenne pepper and crushed chilies to control the heat level according to your preference.
