Chili con carne, it’s one of my favorite dishes. There are so many ways to make chili. I have a few different recipes that I make depending on how I plan on eating it. Chili con carne is the perfect way to have a bowl of chili one night and enchiladas the next.
What makes the difference? That is a very nuanced question. For me, it all depends on what I am planning for left overs. That may sound like a strange question. Hear me out! If I am wanting hot dogs, I am going to want a good Coney sauce. If I am wanting enchiladas, I am going to want a good chili con carne sauce. Texas chili….well, that is a completely different story and recipe that I will be sharing at a later time.
For today, lets dive into this AMAZING bowl of chili con carne. What’s the difference? I will share that a bit later in this post. The highlight for now, if you are wanting to take a great bowl of chili and have the option to enjoy it as a stand alone and then utilize as a great TexMex leftover….chili con carne is your dish!
I’m chuckling at myself a bit while I type this. Chili is one of the most perfect foods. I’ve had it in so many different ways. You can vegetables, different meats, beans (unless you are shooting for Texas chili!)….it’s absolutely such a diverse bowl of warm yumminess!
Chili con carne is the only way I prefer to eat it with enchiladas. For tonights dish, I am sharing with you as the stand alone, chili con carne. I prefer this one with a bit of shredded cheese and onions. You can add sour cream, jalapenos….the list is limitless. But this is an amazing dinner option.
Here are some of the highlights of the differences of these amazing chilis. I will share each recipe with you. I look forward to hearing your opinion on each. #frugalFriday #TailgateChili #Tailgate
- Texas chili: NEVER beans! If you are served a bowl of chili with beans and someone tries to tell you that it’s Texas chili….they aren’t really from Texas! Texas chili doesn’t actually even have tomatoes in it. I love my recipe for this one and look forward to sharing with you. The base starts with chili peppers. LOTS of beef….no beans!
- Coney sauce: Again, no beans. This one is the perfect, tangy sauce for the perfect coney dog. The production is completely different than any chili you’ve ever made. I love this one and enjoy the tangyness of it. It’s not usually my go to for a stand alone bowl, but definitely tasty!
- Chili con Carne: This is perfect for a stand alone or with enchiladas. I do sometimes add beans to this one. I don’t usually add the beans if I am going to be making enchiladas, but even if I add the beans, it’s the perfect enchilada sauce. This one has tomatoes, chili powder…..so many tasty additions. You will love this one.
Chili Con Carne Sauce
Ingredients
- 1 LB Ground beef
- 3 strips Bacon
- 1 small Onion chopped
- 3 cloves Garlic chopped
- 1½ Tbsp Chili Powder
- 2 tsp Cumin Powder
- ½ tsp Salt
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- 1½ tsp Smoked Paprika
- 2 Cups Beef stock
- 12 oz Dark Beer
- 8 oz Tomato Sauce
- 27.9 oz Chopped San Marzano Tomatoes
Instructions
- Brown ground beef and onion in dutch oven and brown.
- Add garlic and continue to saute for 2-3 minutes.
- Add beer and cook for another 5 minutes.
- Add all spices and then add tomato sauce and canned tomatoes.
- Bring to a boil and then reduce heat.
- Simmer for 1 hour stirring occasionally.
- Serve with cheese, onions, sour cream.
