Chili con carne with red kidney beans (one of the best versions) recipe

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Here is another recipe of Chili con carne using red kidney beans. It is basically a variation of another version of chilli con carne listed on our website. This recipe uses lots of spices and instead of onion and garlic powders it uses fresh ones, minced. It also uses dried oregano, added at the last stage. The chili is cooked over medium heat for about 2 hours. During the cooking time, a series of ingredients are added in batches.
Preparation time: 15 minutes, Cooking time: 120 minutes, Serves: 4 



Ingredients

1 lb stewing beef, cut into about 1 inch cubes
1 cup beef broth
1/2 cup water
1 cup tomato sauce

Mixture 1
1 medium onion, minced
1 garlic clove, minced
1/2 Tbsp sweet paprica
1 package Sazon Goya
1/8 tsp black pepper
1/2 Tbsp chili powder
1/4 tsp cayenne pepper
1 tsp minced onion

Mixture 2
1/2 Tbsp chili powder
2 Tbsp Gebhardt's chili powder (or any other mild chili powder)
1/2 tsp ground cumin
1/8 tsp black pepper

Mixture 3
1 medium onion, minced
1/2 Tbsp Gebhardt's chili powder
1/2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 can (about 14 oz.) red kidney beans, drained

Directions

In a large pot over medium to high heat, add the beef in batches and brown on all sides.

Drain the liquid and return all the browned beef. Add the beef broth and water and cook uncovered, over low heat for 20 minutes. Add the tomatoes and cook for 10 more minutes.

Add mixture #1, stir well and cook over medium to low heat, uncovered for 1 hour.

Add mixture #2, 1/2 cup of hot water, stir well and cook uncovered for 45 minutes more.

Add mixture #3 and the red kidney beans and cook covered for 30 minutes more.

Taste and adjust with salt and chili powder, as desired.

If the chilli becomes too dry at any time during the cooking process, add hot water and stir well.

Notes and tips

You refrigerate the chili overnight. The refrigeration process will allow the flavours to develop and therefore, result in a much tastier result. You can also freeze the chili and use within 1 to 2 months.

To make more chili, multiply the quantities used in the ingredients above. To make a hotter or milder version of the chili, use more or less chili and cayenne powder. The amounts of chili and cayenne used in this recipe will yield a medium heat chilli.
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