Two Chili’s

Chili con Carne over Baked Potato

Chili con Carne over Baked Potato

Veggie Chili

Veggie Chili

Last week I had nine hungry males in my house. I opted to make a heavy meat dish that would fuel their workout at the gym and stave off sugar low monkey business.  I served it over a baked potato with butter, salt, and cheddar cheese. They chowed down, were satisfied, and my house was still in one piece when they left for the gym.

This week I opted for a meatless version of a dish with the same name to reset their internals.  It seems that after topping off a week of meat filled dishes with low quality food picked up hastily while working hard over the weekend, their bodies are complaining. (I wonder why…)  Usually, I only serve a dish as heavy as this beef chili on the weekend, and that’s when I’d recommend you make it too.  The vegetarian chili is the workhorse for the rest of the week.

Lewis’ Chili con Carne

  1. 4 Tbls. canola oil
  2. 3 lbs. beef chuck, in 1 inch cubes
  3. 1 Tbls. ground cumin
  4. 1 tsp salt
  5. 4 Tbls. chili powder
  6. 1 Tbls. oregano
  7. 4 cups beef/vegetable broth
  8. 2 cups red wine
  9. 2 onions
  10. 6 cloves garlic
  11. 28 oz. diced tomato in sauce (organic Muir Glen fire roasted)
  12. 2 Tbls. tomato paste
  13. 1 1/2 cups cooked black beans
  14. cayenne pepper to taste
  15. 1 fresh tomato
  16. chives for garnish
  17. sour cream

Heat canola oil in oven proof stockpot, add beef in small batches to brown removing to a bowl when done.

Pour off all but 4 tablespoons of the drippings and turn the heat to low.  Heat spices in the stockpot for five minutes, stirring to prevent burning.  Return meat to pot and stir to coat. Pour in the broth and red wine and slow simmer meat partially covered, for about 2 hours.

Chop tomato and chives for garnish.

During the last 10 minutes of simmering, sauté onions and garlic. Add onions, garlic, tomato sauce, tomato paste, and cooked black beans to the stew. Stir and taste test for spiciness, adding cayenne pepper and salt as needed.  Chop Serve in bowls garnished with tomato, chives, and sour cream as desired.


I had some corn and tomato sauce frozen from the garden last summer, so I used those in this recipe.  However, it did affect the taste in making it very sweet. (They were processed at the height of the season.) So I did have to adjust and use extra salt and chili powder to balance the flavors.  Be sure to always taste before you serve, so you can adjust!  I served this over steamed wild rice for those who needed the carbs and by itself for those who didn’t.

Adapted from Emeril Lagasse’ Vegetarian Chili

  1. 2 Tbls. canola oil
  2. 2 cups yellow onions
  3. 1/8th cup sun-dried tomatoes in olive oil
  4. 2 Tbls. garlic
  5. 2 cups (3 ears) fresh or frozen corn
  6. 8 large button mushrooms
  7. 2 Tbls. chili powder
  8. 1 Tbls. ground cumin
  9. 1 1/4 tsp. salt
  10. 1/4 tsp. cayenne
  11. 15 oz diced tomatoes in sauce
  12. 1 cup vegetable stock
  13. 3 cups cooked black beans (rinse if using canned)
  14. 1/4 cup chopped cilantro

Chop onions and mushrooms, then mince the sun-dried tomatoes and garlic. Heat oil in a large stockpot.  Saute onions, tomatoes and garlic for a few minutes in the oil.

Add the sun-dried tomatoes and cut the corn off the cob directly into the pot. Add the mushrooms and stir, cooking until mushrooms release their liquid and the corn has begun to soften, about 5 minutes.  Stir in the spices to coat everything in the pot.  Allow spices to warm to highlight their flavors.

The tomatoes and vegetable stock should go in and simmer for 20 minutes before adding the black beans. (beans can slow or even stop the cooking of the tomatoes, so add last.)

Stir and taste, adjust spice and serve in bowls, topped with cilantro.

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