Classic Chili Con Carne

Tips + Notes: - Baking soda raises ground beef's PH to prevent protein binding and drying. Brown the meat. This is when you add flavour. Add flavour by browning it in bacon fat! - Don't crowd the pan when browning meat. Overcrowding steams meat instead of browning it, losing flavour. - Start seasoning well. Salting early lets flavours develop. Taste and add as needed. - Before serving, add vinegar to enhance the flavour. I always add a tablespoon of red wine vinegar before serving long-cooked dishes. It lifts the dish like crazy. - Chilli, like stew, tastes better the next day, making it the perfect make-ahead dish to reheat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix baking soda with water. Mix and add to meat before cooking.

Step 2

Heat the olive oil in a large pan over medium heat.

Step 3

Add the onions and sauté until lightly golden, 2 to 3 minutes.

Step 4

Add the garlic and fry another minute.

Step 5

Add the ground beef; fry for about 8 mins until fully cooked and no pink shows at all in the meat.

Step 6

Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 mins.

Step 7

Add the crushed tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.

Step 8

Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.

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