Chili con Carne y Frijoles

© Katherine Stetson

Serve up this cold weather treat with lots of garnishes, including tortilla chips, sour cream, shredded cheese, pickled jalapenos, fresh cilantro, chopped tomato, chopped spring onion and cubes of avocado.

  • 1 pound ground beef
  • 1 onion, chopped
  • ¼ cup ground chili powder
  • 2 teaspoons Mexican oregano
  • 1 ½ teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried cumin
  • 4 garlic cloves, minced
  • 1 8-ounce can tomato sauce
  • 1 14-ounce can petite diced tomatoes
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can kidney beans, rinsed and drained
  • 1 14-ounce can pinto beans, rinsed and drained
  • 2 cups water
  • 2-3 tablespoons Masa flour

In a large stockpot, brown ground beef with chopped onions.  Drain off most of the fat.  Add dry spices and garlic and stir until spices are toasted and garlic softened.  Add tomato sauce, beans and water and bring to a gentle boil for 20 minutes.  Stir in Masa flour and continue to simmer for an additional 30 minutes.  Serve piping hot with your choice of garnishes.

Copyright © Katherine Stetson, all rights reserved.