Profrontation’S Chili Con Carne – Mexican

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Servings: 3 Difficulty: Advanced
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A rich, slow-simmered chili with deep meaty flavors and a hint of sweetness
Profrontation's Chili Con Carne - Mexican recipe image
Profrontation's Chili Con Carne - Mexican recipe image
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Profrontation’S Chili Con Carne – Mexican

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 1444.1

Description

This robust chili con carne delivers a deeply savory experience, blending ground beef with aromatic onions, garlic, and a blend of chili powder and cumin. The addition of bacon fat adds a smoky richness, while brown sugar and red wine vinegar provide a subtle sweet-and-sour balance that cuts through the heaviness. Slow-cooked for hours, the flavors meld into a thick, hearty stew studded with kidney beans and black olives. It is a comforting, warming dish perfect for cold evenings or casual gatherings. Serve it over rice or with crusty bread to soak up the flavorful sauce. The taste improves as it sits, making leftovers even more delicious than the first night.

Ingredients

Directions

  1. Heat the bacon fat in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onions and garlic, sauting until softened and translucent, about 5 minutes.
  3. Remove the onion and garlic mixture from the pot and set aside.
  4. In a small bowl, mix the chili powder and flour together to ensure even distribution.
  5. Add the ground beef to the remaining fat in the pot, breaking it up with a spoon.
  6. Cook the beef, stirring frequently, until it is browned and cooked through.
  7. Stir the chili powder and flour mixture into the browned beef, cooking for 1 minute to toast the spices.
  8. Return the sauted onions and garlic to the pot.
  9. Add the can of tomatoes, bay leaves, oregano, red wine vinegar, and brown sugar.
  10. Stir well to combine all ingredients, scraping any browned bits from the bottom of the pot.
  11. Bring the mixture to a simmer, then reduce heat to low.
  12. Cover and cook gently for 2 hours, stirring occasionally to prevent sticking.
  13. Add the drained kidney beans and black olives to the pot.
  14. Continue to simmer uncovered for another 30 minutes to allow the flavors to meld and the sauce to thicken.
  15. Remove the bay leaves before serving.
  16. Taste and adjust seasoning with salt and pepper if needed.
  17. Serve hot, garnished with fresh cilantro or sour cream if desired.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1444.1kcal
% Daily Value *
Total Fat 66.1g102%
Saturated Fat 23.5g118%
Cholesterol 270.8mg91%
Sodium 810.6mg34%
Total Carbohydrate 114.0g38%
Dietary Fiber 40.9g164%
Sugars 17.4g
Protein 113.0g226%

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

Keywords: chili, con carne, ground beef, kidney beans, slow cooked, spicy, comfort food, mexican, bacon fat, hearty, dinner, stew, spices, cumin, olives, tomatoes, garlic, onion
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