This Chile Con Carne would be a great addition to your Super Bowl menu or to serve as a delicious hearty meal!
My friend Laura Kennedy is a fantastic cook. I used to stop by her house on my way out to the Hamptons. It made a great pit stop after been on the road for two hours. One time I stopped by her house on my way back to the city. It was lunch time and I was starving. She asked if I was hungry, opened up her freezer and started to pull stuff out. Within minutes she served me this delicious Chili Con Carne. I couldn’t believe that something that just came out of the freezer tasted that good. Imagine how it tasted when was just made. I had to have the recipe. Laura graciously agreed to share her wonderful recipe and I have been making it ever since.
Like her, I always make enough Chili Con Carne so that there are some leftovers to freeze for those nights that I don’t feel like cooking, or just don’t have the time to do so.
Everyone loves this recipe, adults, children alike. I often serve this Chili Con Carne at Super Bowl parties and it is always a big hit. Try this recipe at your Super Bowl party, or make it as a week night meal and don’t forget to freeze the leftovers for the next time guests drop in unexpectedly.
- 3-4 tablespoons vegetable oil
- 1 package 12 ounces (340g) beef smoked (Kielbasa) sausage diced into quarter pieces
- 3 pounds ground beef
- 2 medium yellow onions, chopped
- 3 cloves minced garlic
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- 1 tablespoom raspberry jam or strawberry jam
- 1 28-ounce can (794g) crushed tomatoes
- 1 28-ounce can (794g) diced tomatoes drained
- 2 tablespoons tomato paste
- 2-3 cups beef broth
- 1 28-ounce can (794g) red kidney beans, rinsed and drained
- 1 11-ounce can (312g) sweet corn, rinsed and drained
- 1 large bay leaf or 2 small ones
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon thinly sliced scallion for garnish, optional
- 1 tablespoon chopped cilantro for garnish, optional
- In a Dutch oven over medium heat, add one tablespoon of oil. Add sausage and saute until lightly browned, about 2 minutes. Drain on paper towel-lined plate and set aside. Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 6-8 minutes. Transfer to a paper-towel lined bowl using a slotted spoon. Discard the remaining liquid; wipe out the pan. Heat 2 tbsp of oil over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add garlic saute for 30 seconds. Add the beef back to pan and mix well with the onion and garlic. Add the chili powder and stir. Add the cumin, oregano and jam. Continue to stir. Add the sausage back to the pot and stir. Add the tomato sauces. Mix well then add one and a half cup beef broth. Stir well together and bring to a boil. You can start with one cup and a half first of the broth first, and add more as needed.
- Turn heat to low. Cover pot and cook over low heat for 30 minutes, stirring occasionally. After 30 minutes, uncover the pot and add beans, corn and another half cup of beef broth if the chili is too thick. Cook for another 30 minutes stirring occasionally.
- Taste the chili and add the salt and pepper. Ladle chili into bowls and garnish with cilantro and scallions if using it.
- Serve with grated cheese, sour cream, tabasco, guacamole and chips. Can also be served over rice or pasta. Enjoy!
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