Our Chili (Con Carne) Eugenio is a creative variant of that original spicy stew ‘comfort food derived from the Spanish Conquistadors who learned it after defeating the Cholulans, allies of the Aztecs.
Our version is a delicious very filling dish and gets even better later with time. It can be had as is or with ’embellishments’ such as your favorite cheeses on top, such as Cheddar, Mozzarella, Parmesan, and also garlic, or corn bread, baked or mashed potato, tortillas etc.
- 5 tablespoons canola oil
- 2 large onions, coarsely chopped
- 1 large green pepper, coarsely chopped
- 1 large yellow pepper, coarsely chopped
- 3 cloves garlic, chopped
- 2 pounds lean ground beef
- 1 can spiced stewed chopped tomatoes
- 1 can spicy tomato (spagetti) sauce
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tbs cayenne powder
- 1/2 tsp steak spices powder
- 1/2 tsp paprika powder
- 1 tsp oregano powder
- 1/2 tsp garlic powder
- 1 can red kidney beans, rinsed and drained
In a large frying pan, add oil and heat at medium heat. Add onion, peppers, and garlic, cook until onions are translucent and everything is soft.
Remove frying pan from heat and set aside. In another appropriate frying pan add the ground beef and sprinkle it with steak spices and garlic powders, saute meat until thoroughly cooked.
Add the meat to the ingredients in the first frying pan and stir thoroughly. Place pan on burner to cook.
Add the spiced tomatoes and tomato sauce along with salt, cumin, cayenne, paprika, and oregano. Cover and continue to cook, setting at simmer for 45 minutes.
Add the kidney beans and cook for an additional 30 minutes stirring the ingredients frequently.