During football season, or just because it’s cold outside, it’s wonderful to have a big pot of chili on hand to feed a crowd. It’s filling and leaves your mouth tingly with Mexican spices. Even better, the more you reheat it, the better it tastes. Don’t be afraid to double this recipe. It also freezes well! (For the low-carb chili crowd, see: Low Carb Chili Con Carne with Kohlrabi “Beans”)
Kosher Chili Con Carne
Yield: 8 servings
- 2 lbs. ground beef
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 Italian frying peppers or 2 yellow bell peppers, chopped
- 6 garlic cloves, minced
- 1 tablespoon Kosher salt
- 1 tablespoon oregano
- 1 teaspoon cumin
- 2 tbsp. chili powder
- 1/2 teaspoon crushed red pepper
- 1 large tomato paste, plus 1 can water
- 1 can kidney beans, do not drain
- Oyster crackers or crumbled saltines, for serving
- Heat olive oil on medium heat until fragrance rises. Add onions, garlic, and peppers, and sauté until onion is softened.
- Raise heat and add ground beef. Break up the beef with a spatula, and brown until no longer pink.
- Add rest of ingredients, adding more water to get the consistency you like, stir, bring to a boil, then lower the heat and simmer the chili, uncovered, for 20 minutes.
- Serve with oyster crackers or top with crumbled saltines.