Are looking for a fallible chili con carne recipe that is appetizing? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious fallible chili con carne should had aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings required in prepare

1. Prepare 2-3 lbs beef sirloin or tenderloin
2. Take 1 stick butter (8 cups)
3. Prepare 1 large onion, chopped
4. Prepare 15 oz. can of tomato sauce
5. Prepare 4-6 cloves minced garlic
6. Take 4-6 tbsp chili powder (to taste)
7. Prepare 1 tbsp ground cumin
8. Prepare 2 tsp oregano
9. Take 1 tsp salt
10. Prepare 1 (15 oz) can pinto or kidney beans

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, fallible chili con carne. One of my favorites food recipes. This time, I will make it a little bit tasty.

Instructions to make Fallible Chili Con Carne:

1. Slice sirloin/tenderloin into 1/4"to 1/2" cubes (pre-partial freezing meat makes for easier slicing). Melt butter over medium-high heat and brown meat, uncovered.
2. Reduce heat to low and add all remaining ingredients except beans. Cover and simmer for 2-3 hours, stirring occasionally.
3. 15 minutes before done, add beans and stir, replace cover.
4. Best served over fritos, tortilla chips, or crackers, with a generous helping of shredded cheddar cheese. Also good atop hot dogs, baked potatoes, and cooked rice or pasta.
5. Done and ready to serve!

This is gonna smell and look delicious. Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; Spanish pronunciation: [ˈtʃili kon ˈkaɾne]), meaning "chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes and often kidney beans. Other seasonings may include garlic, onions, and cumin. This serves a lot, so feel free to half the recipe. This is not overly hot unless you add the optional jalapenos and cayenne pepper.

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