I know that everyone has their favorite way to cook ‘chili con carne,’ but this is mine. I like to add a good amount of my Bomba! XXX paste to this iconic Southwestern dish, which really enhances the sweetness of the tomatoes. Enjoy my version of the official dish of the State of Texas with tortilla chips, cheese and sour cream or even top of a hot dog for an ‘umami-bomb’ chili dog!
LEVEL Easy
SERVES 4
INGREDIENTS
1 lb ground meat
1 yellow onion, chopped
1 red bell pepper, cored and cut into strips
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon hot chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 14 oz can chopped tomatoes
3 tablespoons Bomba! XXX paste
1/2 cup red wine
1/2 cup beef stock
1 14oz can red kidney beans, drained
Kosher salt and freshly ground black pepper to taste
METHOD
- Fry the beef and onion in a skillet (without oil) over high heat, stirring frequently for about 10 minutes, until the meat is browed and the onion softened.
- Add the red bell pepper, garlic, spices and oregano and continue to cook for 2-3 minutes longer.Stir in the chopped tomatoes, Bomba XXX paste, red wine and beef stock. Season with salt and pepper and add the kidney beans.
- Bring to a boil and then lower the heat to a simmer for 20-30 minutes.
- Served with chopped cilantro, sour cream and tortilla chips.