El Fenix Chili Con Carne Recipe: A Classic Tex-Mex Delight
Chili con carne, the hearty and flavorful Tex-Mex dish, has become a beloved staple in many American households. With its combination of tender meat, aromatic spices, and rich, chili-infused sauce, it is no wonder why this dish has stood the test of time. And when it comes to authentic Tex-Mex cuisine, one name that stands out is El Fenix. Established in 1918, El Fenix is the oldest Mexican restaurant chain in the United States, known for its delicious and traditional recipes. Today, we bring you the best easy El Fenix chili con carne recipe that will transport you to the heart of Texas with each mouthful.
Ingredients:
– 2 pounds ground beef
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 can (14 ounces) diced tomatoes
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 cup beef broth
Instructions:
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to allow the spices to release their flavors.
4. Add the diced tomatoes, kidney beans, and beef broth. Bring to a simmer and let cook for 30-40 minutes, stirring occasionally.
5. Taste and adjust seasoning if necessary.
6. Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
FAQs:
1. Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for a healthier alternative.
2. Can I make this chili in a slow cooker?
Absolutely! Brown the meat and onions, then transfer to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Can I freeze the leftovers?
Yes, this chili freezes well. Just portion it into airtight containers and freeze for up to 3 months.
4. Can I use fresh tomatoes instead of canned?
Certainly! Use 4-5 medium-sized fresh tomatoes, chopped, instead of the canned tomatoes.
5. Can I make this chili vegetarian?
Yes, simply omit the meat and add more beans or vegetables of your choice.
6. Can I adjust the spiciness level?
Absolutely! Adjust the amount of chili powder and paprika to suit your taste.
7. Can I use different beans?
Yes, you can use pinto beans or black beans instead of kidney beans.
8. Can I add corn to the chili?
Certainly! Corn adds a delicious, sweet crunch to the chili. Add a cup of frozen corn kernels during the last 10 minutes of cooking.
9. Can I make this chili in advance?
Yes, chili always tastes better the next day. Make it in advance, allow it to cool, and refrigerate overnight for the flavors to mingle.
10. Can I use ground chicken instead of beef?
Absolutely! Ground chicken works well in this recipe.
11. Can I make this chili in a pressure cooker?
Yes, you can cook the chili in a pressure cooker for about 20 minutes on high pressure.