There are a few dishes that have a million iterations and even when I find an iteration that I love, I still have to keep trying new versions of the dish. Burgers and sloppy joes come to mind but so does…..chili! Right? How many types of chili have you made? I’ve made many and most of them are great. They’ve all been slightly different but really delicious. So the latest chili I made was this smoky beef chili. It was flavorful and when coupled with cornbread, it was a huge hit with the family. My son is the only one who doesn’t like avocado so he opted out of having it with his chili, but I thought the cool, creamy avocado was a perfect topper for this smoky dish. I’ve been making things in my Instant Pot lately so I’m sure I’ll be trying chili in the Instant Pot soon enough. But there’s something about simmering a chili in my dutch oven on the stove that really appeals to me.
I’ve been a bit MIA lately but it’s just life! I hope now that soccer has dropped off, I’ll find more pockets of time to cook and blog. This was one of my fears when starting this blog – what if I stop blogging just like I often stop writing in my journal? But because I only do this for fun and to document what I’m cooking, I’m allowing myself a pass. I do this when I can. It’s supposed to be for fun and it allows me to share what works (and what doesnt work) in my kitchen with you all. My very own mini test kitchen, if you will. Once I kind of reminded myself that there was no expectations or pressure to update this, I felt much more at peace about it. Maybe my kids will look at this blog one day and remember all the dishes we shared around the table. I hope they will. I do want to get them back in the kitchen with me but right now is just not the season for that. They are swamped with sports and homework which means I am too. But I will keep plugging along and will keep eating, cooking and sharing with you all!
Smoky Beef Chili Con Carne
recipe from Creole Contessa
- 2 lbs ground chuck
- 2 cups beef broth, low sodium
- 1 cup red salsa
- 1 cup green salsa
- 1 cup hot tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 chipotle pepper, minced
- 3 tablespoons chili powder
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon oregano, dried, crushed
- 1/2 tablespoon paprika
- extra virgin olive oil
- cheese, sour cream, tomatoes, red onion, avocado to serve
- For the Roux:
- 3/4 cup flour
- 1/2 cup cooking oil
- Mix seasoning blend together and set aside.
- In a skillet add about 2 tablespoons of olive oil over medium heat, add onion and chipotle pepper, cook 5 minutes.
- Add garlic and cook 1 minute more.
- Season with 1 tablespoon of seasoning blend, mix well.
- Add meat to pan, break up meat and season with remaining seasoning blend.
- Cook meat for about 8 minutes, drain oil from meat, add back to pan.
- Add broth, tomato sauce, and salsas.
- Cook for about 15 minutes more, stirring occasional.
- Prepare the roux and add to pan, cook 5 more minutes and serve.
- To Prepare the Roux:
- Heat oil in a pan over medium heat, add flour and stir for about 4-5 minutes, until flour is slightly browned.