Today, we share a yummy alternative for canned chili con carne. This meaty delight can serve up to 15 people. Share it with your friends or keep some in the fridge for late nights spent working!
1 1/4 kg onion white, diced
625 g green bell pepper, diced
30 g garlic, minced
125 ml vegetable oil
2.5 kg of ground beef
300 g tomato, concassé
50 g tomato paste
1 1/4 liter of brown beef stock, prepared from scratch
Chile powder, to taste
Salt, to taste
Black pepper, to taste
Concasse, from the French concasser, “to crush or grind”, is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, wheretomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. -Wiki
1. In your Chef’s Classics Safflower sauce pan, sauté onion, pepper and garlic until tender but not browned. Set them aside.
2. Cook the meat in the pot until brown. Make sure the stove is set in high heat as you break the meat up with wooden spoon while it browns. Drain off the fat.
3. Mix in the vegetables and add the remaining ingredients.
4. Let it simmer uncovered until the chili has reduced to desired thickness. This will take about 45-60 minutes. Stir occasionally during cooking period.
5. You can opt to add 4 lbs. of cooked or can-drained kidney beans or pinto beans 15 minutes before the mix is cooked for a fuller blend. Best eaten with nachos and cheese sauce!
Chef’s Classics Kitchen and Cooking Equipments