Linda's Chili Con Carne - The Best Chili Recipe
"I've won two local chili contest with this recipe, including one that had a Texan on the judging committee. If a Texan can give my chili a "thumbs up," it must be great! Remember there are no beans in a true Texas chili, but I like to add some beans, but not too much. This is one of those recipes that I just do. I've estimated the amount of each ingredient I have used in making this recipe below. If you want to add more or less of an ingredient (or even leave one out), feel free to do so. It is very hard to "wreck" a chili con carne. ..."
INGREDIENTS
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2 to 3 pounds lean ground beef
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1 or 2 large chopped onions
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6 cloves garlic, finely chopped
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1 tablespoon dried ground cumin or to taste
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1 tablespoon dried oregano or to taste
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2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
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Coarse salt and freshly-ground black pepperto taste
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3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
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2 to 3 (14 1/2 ounce) cans beef broth*
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1 to 2 tablespoons molasses**
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2 cans black beans or kidney beans, rinsed and drained
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Grated sharp cheddar cheese
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Sour cream
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Chopped green onions
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* I also like to substitute red wine for some of the liquid. Water may also be substituted for some of the liquid. NOTE: I usually add a lot of red wine.
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** Molasses helps cut down the acidity of the tomatoes. Honey may also be substituted.
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