Chili Con Carne – A small batch

June 6, 2011 at 8:32 pm Leave a comment

This chili runs hot as written, so be warned, and season to taste.

2-3 strips bacon, diced
1 pound beef shoulder or round, cut into 1/2 inch cubes
1 onion, chopped
2 cloves garlic, minced
1 jalapeño chili pepper with stems, seeded, and ribs removed, minced
1  14 ounce can whole or diced tomatoes
1 cup water or stock
1 tablespoon freshly squeezed lemon or lime juice
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon thyme
1/2 teaspoon ground coriander
1 teaspoon cornstarch (if necessary)
salt and pepper

Pat the beef dry with a paper towel
sprinkle with salt and pepper and set aside

Combine herbs and spices and set aside

Cook the bacon in a large pot over medium high heat until crisp
remove from pan and set aside, leaving the fat in the pan

Add beef to the bacon fat, brown well on all sides
remove beef from pan and set aside

Sauté onions in dirty pot until soft
add the garlic and jalapeño, cook until fragrant
add seasonings and sugar, heat through
add browned beef and bacon, stir to coat with seasonings and onions
add tomatoes
and water
scrape fond off the bottom of the pot

Bring to a simmer and cook covered for 1 1/2 hours
then cook an additional 1/2 hour uncovered

Stir in lemon juice
add water to the cornstarch to make a slurry and stir into chili to reach desired thickness if necessary

Season to taste

Add beans if you like


Entry filed under: For One or Two, Low Carb, Main Course, Popular Ethnic Dishes, Tex Mex. Tags: , .

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