Smoky Beef Chili Con Carne

• Meat

  • 2 lbs Ground chuck

• Produce

  • 1 Chipotle pepper
  • 2 cloves Garlic
  • 1 tbsp Garlic powder
  • 1 Onion
  • 1 tbsp Onion powder
  • 1 tbsp Oregano, dried

• Canned Goods

  • 2 cups Beef broth, low sodium

• Condiments

  • 1 cup Salsa, red
  • 1 cup Salsa, green
  • 1 cup Tomato sauce, hot

• Baking & Spices

  • 1 tbsp Black pepper
  • 3 tbsp Chili powder
  • 1 tbsp Creole seasoning
  • 3/4 cup Flour
  • 1/2 tbsp Paprika

• Oils & Vinegars

  • 1/2 cup Cooking oil
  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 Cheese

Found on creolecontessa.com

Description

Ingredients

• 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 to serve
• !For the Roux:
• 3/4 cup flour
• 1/2 cup cooking oil

Directions

• 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.

Nutrition