Chili Con Carne
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
- 2 cloves garlic minced
- 1/2 tsp cinnamon
- 1/4 cup chili powder
- 2 tbsp olive oil
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 2 tsp oregano
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/2 lime
- 2 tbsp light brown sugar
- 2 medium onions diced
- 2 tbsp chopped cilantro
- 1 tsp freshly ground black pepper
- 2 pounds ground beef (80:20 meat-to-fat ratio)
- 2 - 28 oz cans crushed tomato
- 1 - 4.5 oz minced green chiles
- 1 chipotle pepper in adobo sauce finely minced
- 1 -12 oz bottle of beer (i like a pale ale or stout for dee
- 3 - 15 oz cans kidney beans drained and rinsed
- *shredded cheddar sliced scallions, chopped cilantro and sour cream for topping
- Carbohydrate 8.35538300244926 g
- Cholesterol 61.68856232 mg
- Fat 14.7187421010407 g
- Fiber 1.82805001116437 g
- Protein 17.7438383171488 g
- Saturated Fat 5.49366448501237 g
- Serving Size 1 1 -12 serving (156g)
- Sodium 320.970812885272 mg
- Sugar 6.5273329912849 g
- Trans Fat 2.06954103691218 g
- Calories 238 calories
Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot.Add peppers and saute until beginning to soften, about 4 minutes.Add onion and continue to cook 4-6 minutes or until softened and golden.Add garlic and cook another 1-2 minutes.Crumble in ground beef and cook until browned, 4-5 minutes.Carefully drain off about half the fat, then add the crushed tomatoes and stir well.Add the spices. sugar, salt and pepper and stir well.Stir in the chiles, chipotle pepper and bottle of beer.Simmer covered, for at 20 minutes.Uncover and add beans and cook an additional 20 minutes. The chili should reduce a bit and have a nice thick consistency.Stir in cilantro and squeeze in the juice from half of a lime.Spoon into a bowl and sprinkle with garnishes if desired.
