Adam's Chili con Carne (Happy National Chili Day!)

This homemade chili recipe is Adam's favorite--hearty, warm, packed with meat, and with a little bit of heat to it!

So in case you didn't know this already--National Chili Day is today! When I told Adam that I wanted to celebrate this yummy food holiday, he offered to make his Chili con Carne recipe. Chili is something that can be enjoyed all year long, but there's something so awesome about having a warm bowl of chili when it's cold outside! It is still relatively cold here in Phoenix (a balmy 70 degrees...please feel free to laugh at me now), so a warm bowl of Adam's favorite chili sounds amazing!

Here's What You'll Need:

Adam's Chili con Carne
*takes (est) 30 minutes to prepare, 4 hours to cook, and makes about 12 servings

Ingredients:

2.5 lbs of ground beef (93% lean)
6 garlic cloves, minced or chopped finely
1 large yellow onion, chopped
3.5 cups of tomato puree
1-2 Tbsp Cumin
1-2 Tbsp Oregano
2-3 Tbsp Chili powder or fresh chiles to taste
1 cup of Jalapeno Peppers (sliced)
3-4 cups of beef broth (less for thicker)
1/2 cup of red wine
Salt + pepper to taste
1-2 cans of pinto beans (rinse and dry, no need for extra water/sauce)

Chili Toppings (Optional):

Sharp cheddar cheese, shredded
Scoop of sour cream
Sprinkle of green onions, chopped
1-2 Tbsp Molasses or Honey (if you prefer sweeter chili)

Directions:

In a large soup/chili pot, saute (we used extra virgin olive oil) beef, onion, and garlic until browned.
Remove as much of the leftover fat/oil/juices left over. We want the mix to be as lean as possible.
Add the beef, onion and garlic back to the pot, and add the tomatoes, chili powder, salt, pepper, oregano, cumin, and beef broth. Reduce to low simmer, and cover the pot.
Every 30 mins or so, mix, taste and re-season if needed.
30 mins before the end of cook, add beans, cheese and any other extra seasonings to taste. If the tomatoes are giving off over-acidity, you can counteract with a tablespoon or two of honey or molasses (molasses is cheaper)
If your chili comes out too 'liquidy' (but tasting good) just simmer longer, liquid will be released the longer you simmer!
Garnish with sour cream, green onion, and shredded cheddar.
For the best taste, cool overnight and eat next day (remove top layer of fat after cooling, do not mix back into chili).

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