As a child, I always looked forward to chili on a cold, winter day. Mom always planned it that way. We would have chili and flour tortillas. To this day, it’s the first dish I think of when the weather turns cold. Of course, living in South Texas means that we often have chili even when it isn’t cold out!
Chili con Carne simply means chili with meat. Our house has switched to using grass-fed beef almost exclusively. If you wan to know why, read this post on the benefits of grass-fed beef. Should chili have beans in it or not? There will likely never be a consensus on this question. However, you’ll know where I stand in this recipe: I won’t mention beans again!
Author: Barbara McNeely
- 2 Tbsp Olive Oil
- 2 pounds grass-fed beef for chili (roughly 1 inch cubes)
- 6 cloves garlic, minced
- 2 onion, diced
- ⅓ cup chili powder
- 1 Tbsp cumin
- 2 Tbsp paprika
- 1 tsp oregano
- 2 tsp sea salt
- ½ Tbsp pepper
- 20 small chili piquins (more or less depending on hotness & your taste)
- 1 can organic diced tomatoes, with juice
- ½ c water
- 1 12 ounce beer
- 2 Tbsp corn meal
- Flour tortillas
- Put olive oil in a heavy pot and heat over medium heat.
- Add beef and cook until brown on all sides.
- Add garlic and onion and cook until onion is transparent.
- Add chili powder, cumin, paprika, oregano, sea salt, pepper.
- Stir to coat meat with spices.
- Add tomatoes, water, beer, and piquins.
- Bring mixture to a boil and then reduce to a simmer.
- Cover and simmer for 45 - 60 minutes.
- Sprinkle corn meal over chili and cook until the chili has thickened.
- Serve with warm flour tortillas and butter.
What’s your go-to meal for a cold, winter day? Leave a comment below.
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2 thoughts on “Grass-Fed Chili con Carne”
Yum! I love finding a chili recipe that a)doesn’t include beans and b) lists the spices and not just “chili seasoning packet”. I can’t wait to try!
My favorite cold weather dish is carne guisada. Mmmmm.