Chili Con Carne
There are as many versions of Chili as there are cooks and families. Use Pacific Creamy Tomato Soup or Tomato Sauce, both are Gluten Free. Add the spice, more or less as you wish; and/or serve with hot sauces on the side.
Course Main Course
Cuisine American, Mexican, Spanish
- 1 lb. hamburger
- 1 TBSP olive oil
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup (60 gr) red onion
- 1 cup (120 gr) red/orange pepper
- 1 cup (110 gr) celery
- 2 TBSP (22 gr) jalapeno, seeded and diced
- 19 oz. can (540 ml) Primo Kidney Beans (rinsed 353 gr)
- 14 oz (398 ml) diced tomatoes
- 1.5 cups Pacific Creamy Tomato Soup
- 1 TBSP chili powder
- ½ tsp cumin
- ¼ tsp cayenne
Pre heat oven to 350.
Heat olive oil in Dutch Oven.
Add hamburger and chopped onion, and scramble fry hamburger until cooked through.
Drain in a sieve and return hamburger/onion to the Dutch Oven.
Meanwhile, drain and rinse kidney beans, chop peppers and celery. (seed Jalapeno by cutting in half lengthwise and with a teaspoon remove seeds and white membrane).
Add all ingredients to the Dutch Oven, stir, cover and cook for 1 hr and 20 minutes.
Remove Chili from the oven, take the lid off and let rest for 5 – 10 minutes before serving.
The cayenne does add a bit of heat to the Chili, and so…..pairing it with a Tempranillo was a great idea! A Rioja Reserva to be exact. A light red wine did not work.
If you’re looking for a white wine, believe it or not; a Brut Cava Sparkling went really well.
We’ve paired:
- Beronia Rioja Reserva ($22.00)
- CVNE Rioja Reserva – 93 Points James Suckling ($28.00)
- Seguras Viudas Heredad Brut Reserva ($33.00)
Keyword Chili Powder, Hamburger, Kidney Beans, Tomato Sauce, Tomato Soup