“Smokey Chili Con Carne with Pinto Beans”

Here’s the deal…you’ve got to try my recipe for Smokey Chili Con Carne with Pinto Beans first chance you get. Super Bowl Sunday is this weekend so why not cook up a big pot and add to your party food spread. Chili is one of the easiest meals to prepare despite the chopping of a few vegetables. Once all prep work is done, you can cook and keep warm in a slow cooker. Let all your guests serve themselves and garnish with their favorite toppings. Sounds like there’s party in the house.

Smokey Chili Con Carne with Pinto Beans

During the winter months I’m sure I make chili several times because it’s a favorite with the husband. When I make a big pot, I like to freeze individual containers to enjoy anytime for lunch and dinner. Believe me chili never goes to waste in my house. My husband being able to go into the freezer and find ready-made food.

Smokey Chili Con Carne with Pinto Beans

My chili can be made during the week if you get home early or don’t mind cooking late in preparation for the next day. I do this quick a bit depending on my schedule. Therefore, the weekend is a perfect time to make this chili.

Smokey Chili Con Carne with Pinto Beans

You’ll need onion, carrots and green bell pepper, and garlic to start. Sprinkle vegetables lightly with smoked sea salt. Break up beef and add to vegetables, sprinkling in more sea salt. Spoon out excess fat but I do like to leave a little because some flavor exists in the fat. Now, stir in spices and cook until fragrant. Add in tomato sauce, beef broth, cider vinegar, and apple juice. Cook for 1 hour and finally stirring in beans. Leave pot uncovered and cook until beans are tender. Adjust seasonings as desired, ladle into bowls and top with Monterey jack cheese.

Smokey Chili Con Carne with Pinto Beans

We all have a favorite way to serve and eat chili and my recipe is no different. I happen to like Monterey jack with this chili because of its mildness. The smokiness and flavors in my recipe should be the star not the toppings. Somewhat spicy, hint of sweet, and the smokiness of the salt and chili powder make this an irresistible chili that I think everyone will enjoy. Tastes great served over cornbread and we all know a great topping for hot dogs. No matter how you serve chili, try my recipe soon. No disappointments here, only true love.

Smokey Chili Con Carne with Pinto Beans

 

Smokey Chili Con Carne with Pinto Beans

3 T. Canola oil

3 cups chopped white onion (2 large)

2 green bell peppers, seeded and chopped

2 carrots, chopped

1 T. minced garlic

Smoked sea salt and black pepper

3-pounds lean coarsely ground beef chuck

1/4 cup chili powder

2 T. sweet paprika

1 T. ground cumin

1 T. Mexican oregano

1/2 to 1 T. red pepper flakes to taste

2 – 8 oz. cans tomato sauce

1 1/2 cups beef broth

1 cup apple juice

3 T. apple cider vinegar

2 cups cooked pinto beans, drained (can use canned)

Shredded Monterey jack cheese, optional

 

In a large Dutch oven, heat oil over medium heat. Sauté onion, bell pepper, and carrots in oil for 10 minutes until vegetables begin to soften, stirring occasionally. Stir in garlic and cook for 1 minute. Sprinkle in salt and pepper.

Add in ground beef and cook, breaking up chunks for 10 minutes or until no pink meat remains. Sprinkle in more salt to taste.

Stir in chili powder, paprika, cumin, oregano, red pepper and cook for 1 minute.

Pour in tomato sauce, beef broth, apple juice, and vinegar.

Reduce heat to simmer and cook for 1 hour, stirring periodically.

Add in pinto beans and adjust seasonings to taste.

Cook chili uncovered for 15 minutes.

To serve, ladle chili into serving bowls and top with Monterey jack cheese or other toppings if desired.

Note: Chili is delicious ladled over cornbread.