It’s supposed to snow tonight in the Northeast. Here in New Jersey it will be our first big storm of the year…in fact of the whole winter season. We have been lucky to only get a dusting so far. So in anticipation of being snowed in over the weekend I made a tasty pot of chili. I have been making this particular chili con carne for thirty years now. So to me it’s a classic! I have made all different types of chili over these many years, but always come back to this one. It’s just that good…
Classic Chili Con Carne
1 onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 lb lean ground beef
14 1/2 oz can diced Fire Roasted tomatoes
15 oz can red kidney beans, drained
8 oz can tomato sauce
1-2 tablespoons chili powder (depending on your preference)
1 tablespoon cumin
1 tablespoon sugar
1/2 tablespoon salt
4 oz Monterey Jack cheese, shredded
In a medium saucepot, sauté the onions and garlic in hot oil for five minutes over medium heat. Add the beef; using a spatula break the beef apart and cook 6-8 minutes until cooked through. Add the tomatoes, kidney beans, tomato sauce, chili powder, cumin, sugar & salt. Bring to a boil; reduce heat, cover and simmer for a minimum of 20 minutes in order to combine all the flavors. The longer you cook it the tastier it will be!
I generally serve the chili over a bowl of cooked rice with a sprinkling of shredded Monterey Jack cheese on top alongside a crusty roll. We’ll be enjoying this warm and hearty chili while watching the snow fall outside. Hope you all have a great weekend. Enjoy the snow!