This chili con carne recipe has strong Texas influences - heavy on the meat and bacon and omits the beans. This is a hearty meal, great for a cold winter day.
Ingredients
4 tablespoons RawSpiceBar's chili powder
1 tablespoon Mexican oregano
6 ounces bacon
2 pounds boneless beef chuck, cubed
2 white onions, chopped
Kosher salt, to taste
4 garlic cloves, minced
2 cups beef broth
1 16-ounce can puréed tomatoes
Directions
- In a Dutch oven over medium heat, add bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Set aside.
- Reduce the heat to medium, add onions to bacon drippings and sauté, 5-6 minutes.
- Add the chili powder, oregano, salt and garlic and cook, stirring often, 2-3 minutes. Crumble in bacon and add broth, tomatoes, 1 cup water and browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency. Serve and enjoy!
