Spicy Beef Chili

Margo Knudson’s Chili Con Carne Recipe 🌶️

Description: Margo Knudson’s Chili Con Carne is a renowned recipe that clinched victory at the 1987 International Chili Society Cookoff! 🏆 This hearty chili ditches the conventional ground beef for succulent cubed beef, delivering a robust and complex flavor profile without the addition of beans. It boasts a spicy kick that’s well-balanced, making it a delightful choice for chili enthusiasts seeking a flavorful culinary adventure. Get ready to embark on a journey of taste with this iconic recipe!

Ingredients:

Nutritional Information (Per Serving):

• Calories: 1687.9
• Fat Content: 170.9g
• Saturated Fat Content: 68.9g
• Cholesterol Content: 238.1mg
• Sodium Content: 1498.2mg
• Carbohydrate Content: 14g
• Fiber Content: 5.8g
• Sugar Content: 4.1g
• Protein Content: 25.9g

Cooking Instructions:

1. Saute Onions and Garlic: In a large pot, heat oil over medium heat. Add diced onions and minced garlic, sautéing for about 3 minutes until they turn translucent and aromatic.

2. Spice Infusion: Incorporate Gebhardt’s and regular chili powder into the pot. Stir well to ensure the spices are evenly distributed and aromatic.

3. Brown the Beef: In a separate pan, brown the cubed beef in batches, seasoning each batch with pepper to taste. Ensure thorough browning for enhanced flavor.

4. Combine Ingredients: Add the browned beef to the pot containing onions and spices. Use a little beef broth to deglaze the pan and prevent sticking, ensuring all the flavorful brown bits are incorporated into the chili.

5. Prepare Sausage and Green Chili: In the same pan used for browning the beef, sauté the bulk pork sausage and diced green chili pepper together for approximately 2 minutes until cooked through and fragrant.

6. Combine Ingredients: Transfer the cooked sausage and green chili mixture to the pot with the beef, onions, and spices. Mix well to combine all the savory elements.

7. Simmer: Allow the mixture to simmer for about 15 minutes, allowing the flavors to meld and intensify.

8. Enhance Flavor: Add New Mexico chili powder, cumin, coriander, tomato sauce, and the remaining beef broth to the pot. Mix thoroughly to incorporate all the ingredients.

9. Long Simmer: Continue cooking the chili over low heat for approximately 30 minutes, allowing the flavors to develop and the ingredients to meld together beautifully.

10. Infuse with Oregano: Add the oregano tea to the chili, infusing it with a fragrant herbal note that enhances its depth of flavor.

11. Slow Cook: Cover the pot and let the chili simmer over low heat for about 2 hours or until the beef reaches a tender, melt-in-your-mouth consistency. Stir occasionally to prevent sticking and ensure even cooking.

12. Season to Perfection: In the final stages of cooking, adjust the seasoning to taste. Add salt, pepper, cayenne, and Tabasco sauce as needed to achieve the desired level of spiciness and flavor balance.

13. Serve and Enjoy: Once the chili is cooked to perfection, ladle it into bowls and serve piping hot. Garnish with your favorite toppings such as shredded cheese, sour cream, diced onions, or chopped cilantro. Serve alongside warm tortillas or crusty bread for a satisfying meal that’s sure to warm the soul.

Cooking Tips:

• For an extra flavor boost, consider adding a splash of beer or a dash of coffee to the chili during the simmering process.
• Adjust the spiciness level to your preference by increasing or decreasing the amount of chili powder, cayenne, and Tabasco sauce.
• This chili tastes even better the next day, as the flavors have had time to meld and intensify. Consider making a batch ahead of time for a quick and satisfying meal during busy weekdays.

Indulge in the rich, savory goodness of Margo Knudson’s Chili Con Carne, and savor each spoonful of this award-winning recipe that’s brimming with warmth and flavor! 🥣✨