Chili Con Carne

 

Not to reopen an old wound and debate, I know the difference between "Chili" and "Chili con Carne".  Both are tasty, one has beans, the other doesn't.  In Texas if you call it chili and add beans be prepared to be shot at.  To them chili is a hearty beef and chili pepper stew.  Go to the NE states and they shoot you if you try to explain "real" chili doesn't have beans so you lose there too.  Hence I make the differentiated two kinds.

Chili Con Carne

• 2 lbs diced beef (chuck steak works best)
• 2 can 14.5 oz  black beans
• 1 can 14.5 oz diced tomatoes
• 1 bay leaf
• 1 large onion diced
• 3 cloves garlic (about 1 T) minced
• 1 T Better than Bouillon beef flavor 
• 2 T Chili powder (I use McCormicks)
• 2 t chipotle chili powder (I use Spice Islands)
• 1 12 oz can lager style beer
• salt and pepper

Break up diced beef and sauté until well browned.  Add chili Powders and toss to coat.  Add onion and sauté until it is translucent.  Add garlic and cook one minute.

Add beer and tomato, stir.  Drain one can of black beans and add the other can undrained.  Stir in the beef Better than Bouillon.   Bring to boil and reduce to simmer. Cover.  Cook about 2 hours on a low simmer.

At this point you can serve or cool and put in fridge for reheating the next day.  Everyone knows chili is better the second day, and prepping a day in advance works to get maximum melding of flavors.

Garnish with oyster crackers, green onion, cheese (I like a cheddar jack blend) and sour cream.