This Easy Chili Con Carne is an absolute cinch to make! It's rich, hearty and flavorful, even without beans! Leftovers are AMAZING--Whip up a batch of this chili then make my Chili con Carne Nachos the next day!
128 oz.can whole peeled tomatoes crushed by hand or with a wooden spoon (See Note 3)San Marzano, if possible
1cupbeef stock or beef bone broth
Chili Toppings: Sour Cream/Greek Yogurt, Grated Cheddar Cheese, sliced jalapeños, green onions, cilantro, Fritos/tortilla chips, avocado, red onion radishes, lime, hot sauceoptional
Instructions
In a large stockpot or Dutch oven over medium high heat, brown meat, breaking it up with a spoon as you go (about 3-4 minutes). Pro Tip: during the last half of browning the meat, use a potato mashers to get the meat into super fine bits)!
Add onion, stir and cook 2 minutes more.
Add ALL remaining ingredients (minus the toppings). Give the chili a big stir, bring to the boil, then reduce heat to LOW. Simmer 30-40 minutes. Taste, and season with salt, if needed. Serve with desired toppings!
Notes
Note 1: I like to use a combination of lean + more fatty beef for this recipe. I usually do 1 lb. of 85% lean and 1lb. of 90% lean. It is really up to you, but this combination is a great balance!Note 2: Dark, richer ale beers work best for chili. Examples would be Guinness, Sierra Nevada Pale Ale or Anchor Steam. Just stay away from lighter "Lager-style" beers like Budweiser, Coors, etc. Note 3: San Marzano tomatoes typically break apart really easily so you can break them apart with a wooden spoon (or your hands). If you happen to see any larger pieces, kitchen shears also work great to break them up.