Best Chili Ever!
Love this recipe. No acid feeling later. Wonderful flavor. Enhanced with the elbow macaroni. This was something my Mom did for us. Add your favorite toppings, cheese, sour cream etc.
Love this recipe. No acid feeling later. Wonderful flavor. Enhanced with the elbow macaroni. This was something my Mom did for us. Add your favorite toppings, cheese, sour cream etc.
- 1 teaspoon worcestershire sauce
- 2 teaspoons cumin
- 1 envelope dry onion soup mix
- 1 pound ground beef or beef stew meat
- 1-2 tablespoons chili powder according to preference
- 2 teaspoons dry cocoa
- 2 cloves chopped garlic
- 1 cup chunky salsa (i use neuman’s own) this is importa
- 6 oz. can tomato paste
- 1- 15 oz. can diced tomatoes (the ones with that are “chili
- 1 can coke or diet coke
- 2 cans of kidney beans or black beans according to
- preference (optional)
- 1 box elbow macaroni (optional)
- Carbohydrate 3.00440388888889 g
- Cholesterol 0 mg
- Fat 0.0973283333333334 g
- Fiber 0.286249995311101 g
- Protein 0.411435 g
- Saturated Fat 0.00974833333333333 g
- Serving Size 1 1 Recipe (82g)
- Sodium 271.134388888889 mg
- Sugar 2.71815389357779 g
- Trans Fat 0.0151226666666667 g
- Calories 14 calories
Step-by-step
- Brown ground beef first. Drain well and add to slow cooker. Add the rest of ingredients. Cook on low for 5-6 hours.
- Serve over Elbow Macaron
- An alternative way to make this chili con carne recipe is to brown the ground beef and drain. Add to a large pot. Add all of the rest of the ingredients. Stir. Bring to a boil and then simmer for 30-45 minutes. Stir occasionally to avoid sticking.
Standard quick-cook beef stews rely on searing meat and rapidly reducing stock, producing a thin broth that separates upon cooling. This slow-cooked chili operates differently. Simmering the ingredients over a six-hour window breaks down the connective tissue in the beef while allowing the starches and tomato paste to form a cohesive, glossy matrix.
Fat management dictates the success or failure of this dish. Brown the ground beef thoroughly and drain the excess liquid before transferring the meat to the slow cooker vessel. Retaining too much rendered fat prevents the spices from properly bonding with the liquids and leaves an oily film on the surface during the holding period.
Cooling the finished pot completely before portioning protects texture integrity. Transfer the chili into airtight glass containers and refrigerate for up to four days, or freeze for up to three months. Extended cold storage actually improves the profile as the cumin and garlic compounds continue to meld. Reheat frozen portions gently on the stovetop over medium-low heat, adding two tablespoons of water if the reduction becomes too thick.
Stovetop adaptation requires close attention to heat management. Simmering the mixture in a heavy-bottomed Dutch oven for thirty to forty-five minutes requires frequent bottom-scraping to prevent the dry cocoa powder and tomato solids from scorching against the metal.
