Immerse yourself in the rich culinary tradition of San Antonio, Texas, with this Fiesta Chili Con Carne recipe. Packed with flavors and textures, this dish promises a fiesta of flavors in every bite. Enjoy this Tex-Mex delicacy right from the comfort of your home, savoring the bold and vibrant culinary notes that San Antonio is famed for.
Heat a large pot over medium-high heat and add the 2 lbs beef chuck. Cook until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the 1 large red onion and cook until softened. Add the 4 cloves garlic, 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, and stir for about a minute until the spices are well incorporated.
Return the beef to the pot. Add the 14 oz diced tomatoes, 1-2 jalapenos, and 1 cup beef broth. Stir well.
Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the beef is tender. Stir occasionally and add additional broth or water if needed.
If using, add the 15 oz kidney beans to the pot and stir. Cook for another 10-15 minutes until the beans are heated through.
Serve the chili hot, garnished with cheddar cheese, sour cream, and green onions if desired.
Notes
The type of beef used matters. Beef chuck, as mentioned in the recipe, is ideal for its fat content and flavor.
Chili con carne is traditionally a no-bean zone in Texas. If you prefer your chili with beans, we've included it as an optional ingredient.
Customize the heat by adjusting the quantity of jalapenos to your taste.
Garnishes aren't just for looks – they add an extra layer of flavor. Grated cheddar cheese, sour cream, and green onions are highly recommended.
Remember to stir occasionally during the simmering process to prevent sticking and ensure even cooking.
San Antonio's Fiesta Chili Con Carne can be made ahead and tastes even better the next day when the flavors have had more time to meld together.
Enjoy this dish as is, or serve it over rice or with a side of cornbread for a complete meal.
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