DUTCH OVEN CHILI CON CARNE
written by @juliarecipes
This family friendly chili recipe is for all chili minced meat stew lovers, because we are going to make a load of delicious trio meat stew with plenty of veggies , cooked slowly in dutch oven and served with mini naan bread and few sliced of avocado. Who doesn’t like a good tender meat stew.
When you say chili, it always comes to my head a picture of Mexican family of twelve, celebrating Cinco de Mayo and eating their best Mexican treats, such as chili con carne or guacamole and flushing all this amazing Mexican food with shots of tequila 🙂 Yes, that is exactly what I see 🙂
WHAT IS CHILI CON CARNE
Very quickly and simply, Chili con carne is a spicy stew of beef and chili powder, often cooked with beans and tomatoes. If we would want to translate literally from Spanish chile con carne, it would be “chili pepper with meat”. The main ingredients are minced meat, in my recipe I am using my famous trio minced meat (beef, pork and veal), lot’s of chili powder, some other spices,such as cumin, oregano, garlic, beans and you can add other vegetables, such as green peas, carrots or yellow corn.
Some of you might say to “no chili powder” because it’s too spicy for you. No need to say no no to the recipe, you can either use just a bit of chili powder or substitute the chili powder for sweet paprika powder. Usually the mix of chili powder here in Canada is made up of ground chili pepper, sweet paprika, garlic, and cumin, so already it is not only pure chili pepper’s powder, it is a mix of few ingredients and that is why it is not that spicy and the quantity I use in this recipe is suitable for small children as well. On the other hand, if you like spiciness, you can add cayenne pepper or other spicy sauces.
Chili always taste much better, when prepared in advance. It is the same rule for any kind of stew. I found out, that every time I prepare any kind of stew during lunch time, tastes much better at the supper time. There must be some magical chemical reaction happening to my stews, that letting stand all the ingredients in one pot together for longer period of time, makes them taste much better 🙂
HOW TO MAKE CHILI MORE SPECIAL & TASTY
Only recently, I have learned, that if you want to achieve a deep rich flavor and color of chili, you must add few pieces of dark chocolate. And I did try it and it really works, but you have to add lots of dark chocolate to taste the difference.
The longer you cook the chili, the better it tastes, so cook it slow & long. The flavor will be fantastic, and the slow cooking gives the minced meat such tender texture and makes the best chili ever.
Cook well the onions, until golden brown. When browning the meat, you can add extra flavor in using bacon fat or bacon in cubes itself. This will bring your chili con carne to another level. Usually when I use any type of meat, I always start with bacon and onion as a base and then I add minced meat and continue the recipe 🙂
HOW TO COOK CHILI CON CARNE
Heat 1 tablespoon of the olive oil in a large dutch oven or large saucepan. Add the chopped onions and cook, stirring, until soft and golden brown, about 5 – 8 minutes. Add garlic and cook another minute. Add the trio mince meat (pork, beef and veal) and cook, breaking up the meat with a wooden spoon, until browned, about 15 minutes.
Add the cumin, oregano, paprika, chili powder, and tomato paste and cook, stirring about 2 minutes. Add tomato puree and beef stock. Season to taste with salt and pepper. Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 – 2 hours. At the end, add frozen veggies, I used mix of carrots, green peas and corn. Stir well and add drained can of kidney beans, stir once again. Let simmer for another 10 minutes or until the vegetables are soft.
At the end you can add few pieces of dark chocolate, let it melt well and serve with sliced of avocado or dollop of sour cream. Don’t forget to decorate with chopped parsley of cilantro.
WHAT TO SERVE WITH CHILI CON CARNE
I served my chili with mini naan bread, which I purchased in Costco and they were fabulous with the stew. But you can also serve it over hot rice, with cornbread or any other type of fresh bread.
DUTCH OVEN CHILI CON CARNE
Preparation time: 30 minutes⭐cooking time: 1 hour 45 minutes⭐servings: 4-6 persons
- 2 Tbs olive oil
- 2 pounds of trio meat (pork, veal, beef)
- 1 large onion chopped
- 5 cloves of garlic minced
- 2 tsp sweet paprika powder
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 4 cups tomato puree
- 1/2 cup beef stock
- 2 cups frozen veggies (carrots, green peas, corn)
- 1 can kidney beans (drained) 15 oz
- salt & pepper
- 2 tbsp fresh parsley or cilantro chopped
- 2 tbsp cocoa powder or 1/2 cup of dark melted chocolate (optional)
- In a large dutch oven, heat 2 tablespoon of olive oil, over medium heat. Add chopped onions and cook, stirring constantly, until soft and golden brown, about 5 – 8 minutes.
- Add garlic and cook another minute. Add the trio mince meat (pork, beef and veal) and cook, breaking up the meat with a wooden spoon, until browned, about 15 minutes.
- Add the cumin, oregano, paprika, chili powder, and tomato paste and cook, stirring about 2 minutes. Add tomato puree and beef stock. Season to taste with salt and pepper. Cover and let simmer over low heat, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 – 2 hours.
- At the end, add frozen veggies, I used mix of carrots, green peas and corn. Stir well and add drained can of kidney beans, stir once again. Let simmer for another 10 minutes or until the vegetables are soft.
- At the end you can add few pieces of dark chocolate directly in the stew, let it melt well or add 2 tbsp of cocoa powder stir well.
- Serve with slices of avocado or dollop of sour cream. Don’t forget to decorate with chopped parsley of cilantro.
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