Modified Chili Con Carne
Submitted by Melrez
A from-scratch chili con carne made with dried pinto beans, lean ground beef, and a smoky blend of cumin, oregano, and chili powder. Simmers into a thick, soul-warming bowl that’s lower in sodium than most.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThis is chili con carne done the right way, from dried beans up.
You soak the pintos, brown the beef with onions and green pepper, then let the whole pot simmer with tomatoes, cumin, oregano, and a bay leaf until everything melds into one deeply flavored stew.
It takes a little patience, but the payoff is a bowl with real body and honest-to-goodness bean texture you just can’t get from a can.
The unsalted tomato paste and no-added-salt options make this a smart pick if you’re watching your sodium without sacrificing flavor.
Kitchen Tips
- Soak beans for a full hour after the 2-minute boil for the best texture
- Pour off all the fat after browning the beef to keep the chili lean
- Remove the bay leaf before serving so nobody gets a bitter surprise
- Swap in canned kidney beans (no salt added) if you’re short on time
Ingredients
Directions
Place beans and 3 cups water in saucepan.
Bring to a boil and cook for 2 minut es.
Do not drain. Set aside for 1 hour. Return beans to heat, adding water to cover if necessary.
Simmer for one hour or until beans are tender.
Drain and set aside .
Heat the oil in a large, deep skillet or Dutch oven.
Add onion and green pepper.
Cook until onion is transparent. Add meat and brown. Pour off all fat.
Add beans and remaining ingredients.
Bring to a boil, reduce heat and simmer 1½ hours, stirring occasionally.
Remove bay leaf before serving.
Note: You may substitute 3 cups no-salt-added canned kidney beans instead of d ried beans and water.
Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.
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