Chili con Carne
A quick and versatile recipe for this staple using Bluewater Pepper Farm Chipotle Chili Powder
Ingredients
- 1 tbsp Bluewater Pepper Farm Chipotle Chili powder
- 1 tsp salt adjust to taste
- 1 lb ground beef use 1/4" cubed beef instead if you like
- 1 can red kidney or black beans or cook your own dried beans using an Instant Pot or other pressure cooker
- 1 large can diced tomatoes
- 1 medium onion, finely chopped
- 1/2 celery stalk, finely chopped
- 2 tsp cooking oil
- 1/2 cup frozen corn optional
Instructions
- Use a 3 or 4 quart pot - oven proof if you want to finish in the oven. A 3 quart Instant Pot is also great. Go bigger if you're making a larger batch.
- Heat the oil on med-high and toss in the diced onion and celery. Cook for about 4 or 5 minutes until softened. (preheat the oven to 300F if you're using that method).
- Add the ground beef, Chipotle Chili Powder and salt. Break up the meat and sauté until nicely browned - about another 5 minutes.
- Add the tomatoes, beans (and corn if you like) and bring up to a boil - about another 5 minutes.
- At this point, you can either put the pot in the 300 degree oven, turn down to simmer to finish on the stove, or set the Instant Pot to "chili" - all with the lid on.
- Cook for about 45-60 minutes until it thickens up a bit. The Instant Pot will beep when done in about 30 minutes.
- Taste test and adjust the salt if needed. Sauté a little longer if it's not thick enough.
- Garnish with a little chopped cilantro and serve with toasted tortillas (I like to use my gas stove).
- For some extra zing and awesome flavour, add some of my Chipotle Madness sauce.
