Chili con carne is an easy recipe that just simmers on your stove until you're ready for dinner. With tons of spices and several types of peppers, it's a great meal for a crowd or one that provides plenty of leftovers.
2 15.5-ouncecans light red kidney beansrinsed and drained
Instructions
Start by heating a large pot with a lid over medium heat. Drop in the dried peppers, turning them every so often, until they are warmed through.
Remove from the pot and remove the stems and seeds from the dried peppers and submerge them in very hot water (at least three cups) in a container with a lid. Let them sit for 20 minutes. When the peppers are done, combine them with three cups of the soaking liquid in a food processor or blender and process until smooth.
While the peppers soak, place the cubed roast in a large bowl along with the paprika, smoked paprika, oregano, black pepper, brown sugar, cumin, coriander and salt. Mix well to coat the meat evenly.
Heat the oil in your large pot over medium heat and add the meat, onions and jalapenos. Saute for around six minutes or until the meat is nicely browned and the vegetables are softened.
Add in the garlic and pepper sauce. If you already have a decent amount of liquid in the pot from the meat and vegetables, bring the mixture to a boil. If there isn't much liquid or not enough to your liking, add beef stock to the pot and then bring it to a boil.
Reduce the heat to a low simmer and place the lid on the pot. Let it cook for at least two hours or until the beef is tender.
If desired, shred the beef at this point. Add in the beans, and add more beef stock, if desired.
Serve in a bowl with rice, wrapped in tortillas, with chips or however you like it.