- Prep. Time: 2 minutes
- Cook Time: 60 minutes
- Yield: 8–10 servings
Warm your belly and bones on a cold winter night with a steamy bowl of chili. Even better, this is yet another cook-in-one-vessel meal.
Contents
The traditional name of ‘Chili con Carne’ which means ‘chili with meat’ in Spanish alludes to me because I have never seen this dish on any menu in Spain, Mexico, or Puerto Rico. Rather, I remember my mother making it on frigid afternoons during frosty winters in Ontario.
Chili con Carne is a perfect addition to any sporting Sunday, especially for a Superbowl, Grey Cup, or Stanley Cup party! The fritos are a Texan thing, which I actually love, despite the trans fats and salt. You have to give in to a weakness once in a blue moon!
Ingredients
- 1 tablespoon of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic
- 1 pound of ground turkey
- 1 pound of ground buffalo or beef
- 2 cans, 14.5 ounces each, diced tomatoes
- 1 can, 6 ounces of tomato paste
- 1 tablespoon ground red chili flakes
- 2 tablespoons ground cumin
- 2 cups of water
- sea salt and black pepper to taste.
- 2 cups cooked kidney beans
- 8 ounces of shredded sharp cheddar cheese
- 1 pint of sour cream
- 1 14-ounce bag of Fritos corn chips (optional)
Instructions
- In a large pot, heat the olive oil and fry all the onions except 1 heaping tablespoon until soft and transparent. Add the smashed garlic cloves, red pepper flakes, salt, black pepper, and cumin.
- Stir constantly for 30 seconds, then add the ground meats. Cook the meat until brown all over, making sure to chop up the meat into small crumbles with a wooden spoon as you stir frequently.
- Add the tomato paste and stir to coat the ground meat. Add the diced tomatoes, stir, bring to a boil, then reduce heat to simmer, cover, and cook for 45 minutes, stirring occasionally.
- Stir in the kidney beans and cook for five more minutes to allow the beans to warm.
- Ladle the chili into individual soup bowls and top each bowl with shredded cheese, a heaping tablespoon of sour cream, and finally, the remaining raw onions. Top with corn chips, if desired.
- Serve immediately with slices of a fresh or toasted French baguette, saltine crackers or corn bread, and your favorite beer or margarita. Please try my margarita recipe. I’ll be shocked if you don’t love it!
