In fact, in the 1970s, Texas named chili their official state food.
That’s why we kept this chili con carne recipe classic and simple.
Besides that, it’s a fairly straightforward recipe.
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Here’s a brief outline of the process; the full recipe is further below.
But if you want, you’re able to dress it up a little.
Cilantro, chopped onions, avocados, even a littlecremawould be welcome here.
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And don’t forget thejalapeno Cheddar cornbread.
How To Store Leftovers
Store leftovers in an airtight container for up to 4 days.
Can You Freeze Chili Con Carne?
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Store leftovers in an airtight, freezer-safe container or ziplock bag for up to 3 months.
But you could change a few things up to suit your particular chili style.
)boneless chuck roast, trimmed and cut into 1 1/2-in.
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plus 1/2 tsp.kosher salt
1medium-size (7 oz.
)yellow onion, finely chopped (about 1 cup)
3Tbsp.tomato paste
1/4cupchilepowder
2Tbsp.
)bottleamber beer
1(28-oz.
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Toss together beef and salt in a large bowl.
Using a slotted spoon, transfer beef to a medium bowl, and set aside.
(Do not wipe Dutch oven clean.)
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Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 4 minutes.
Bring mixture to a simmer over medium-high.
Reduce heat to low; cover, and simmer, stirring occasionally, 1 hour.
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
