One of the most comforting scents of winter is the smell of chili cooking on the stove – you just know your very soul is about to get warmed up.
I usually use a food processor to speed up the prep work – chop the onions and garlic, chop the meat, chop the sun-dried tomatoes. Unfortunately, the food processor was one of things destroyed when my parent’s house flooded in Hurricane Sally, so I went the old fashioned way with a large knife and murder in my heart.
This is a good, hearty meal without much heat. The sun dried tomatoes add a lovely brightness and using the oil they were packed in to sauté the onions and meat adds another flavorful layer.
I eat mine with saltine crackers and my folks like eating theirs with flour tortillas and grated cheddar cheese. Other options include Fritos corn chips, sliced jalapeño, sliced green onions, sour cream, guacamole, diced white onion, French fried onions, etc, etc. The sky’s the limit!
Chili Con Carne
1 large white onion
1 clove garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1.5 lbs chuck roast, cut into hunks
1 teaspoon kosher salt
7 ounce jar sun-dried tomatoes in olive oil
2 (14 ounce) cans chopped tomatoes
1 can Ro-tel diced tomatoes and green chilies
1/2 stick cinnamon
1 cup water or beer
2 (14 ounce) cans red kidney beans, drained
Drain the olive oil from the tomatoes.
Chop up the onions and garlic into a small dice and sauté in the tomato olive oil until softened and fragrant, about 10 minutes. Add the chili powder and cumin and a little pepper.
Roughly chop the meat into bite sized pieces and sprinkle with salt. Add to the pan, cooking until slightly browned on all sides.
Chop the sun-dried tomatoes. Add to the beef with the tomatoes, Ro-tel, cinnamon stick and the water or beer.
Bring to the boil, cover, then turn the heat down to simmer and cook for 1 hour, stirring occasionally. Remove the cinnamon stick and add the kidney beans and cook for 30 minutes more with the lid off.
Serve with your favorite sides/toppings.