The Best Chili Con Carne on Earth! AND A Lodge Cast Iron #Giveaway! 10-26-15

Scroll down to the bottom of the page to enter with Rafflecopter! The Winner has been notified! Thank you for entering the giveaway! Stay tuned, as next week I’ll be giving away Le Cruset! 

Just like good gumbo, everyone has their favorite chili recipe. Texas beef with no beans, white chicken chili, even vegetarian, but I make my flavor packed version with kidney beans or black beans for added fiber, and to create texture.

Since our kids were tiny tots heading out to trick or treat, towed in their red radio flyer wagon, chili has been on our menu Halloween night. All of the parents would end up at our house for a bowl of warm chili and a cold beer, while costumed little ones ran through the yard gripping a chili dog in one hand and swinging their loot of sweets in the other.

Though our children are now in college, the doorbell still rings non stop come all hallows eve, and the spicy beef stew still bubbles away on the stove top, with an open invitation for friends and family to drop by.

With Halloween falling on Saturday this year, right smack dab in the midst of the best college football season yet, you will find that it’s hard to beat a bowl of comforting chili topped with freshly grated cheddar cheese, a dollop of sour cream, and easily cooked in a 7.8 quart Lodge Cast Iron pot.

Here is the kicker; I’m giving away one Lodge Cast Iron pot just like mine this week, thanks to my friends at Lodge Manufacturing! What would you cook in this big beautiful pot? Brunswick Stew, Crab & Corn Chowder, Beef Bourguigon, perhaps? To enter, just fill out the Rafflecopter below. One lucky winner with a USA home mailing address will be chosen at random, and announced on Tuesday, November 3rd at 6pm!

Chili Con Carne #30AEats

Chili Con Carne

(Feeds 6 to 8. Double the recipe for a crowd.)

Like all great stews, the flavors develop as this dish sits, so go ahead and make a pot of chili up a day or two ahead of time and rewarm it to serve, a well thought out game plan!

Ingredients

4 tablespoons good olive oil

2 full pounds ground beef chuck( optional stew meat)

1 medium yellow onion, finely chopped

1 green bell pepper, finely chopped

6 medium garlic cloves, finely chopped

3 tablespoons chile powder

1 teaspoon cumin powder

1 teaspoon oregano powder

1 (12-ounce) bottle favorite beer (darker gives stronger flavor. I used Yuengling.)

1 (15-ounce) can kidney beans rinsed and drained

1 (28-ounce) can whole plum tomatoes, crushed by hand

1 1/2 cups low-sodium beef broth, plus more if needed

1 1ounces dark chocolate

1 jalapeño pepper, seeded and finely chopped (optional, but highly recommended)

1 tablespoon favorite hot sauce (Crystal, Frank’s, or Tobasco)

2 tablespoons Heinz Ketchup

2 teaspoons salt

1 teaspoon black pepper

Serve with the optional toppings of shredded cheddar cheese, sliced scallions and sour cream. Cornbread or your favorite corn chips on the side.

Lodge Cast Iron Giveaway

Preparation

Heat olive oil in a Dutch oven or large, heavy-bottomed pot with a tight fitting lid over medium-high heat for 1-2 minutes. Add the olive oil, onion, and bell pepper stirring for 3-4 minutes, and then add the garlic, jalapeño, chile, oregano and cumin powder, stirring another 3-4 minutes.

While veggies are sizzling, in a large skillet on a different burner cook 2 pounds of ground beef over medium-high heat until the meat is no longer pink, about 8 minutes. Drain and add to the Dutch Oven.

Add the tomatoes (grip in clean hand and squish) with juices, beer, one-cup beef broth, beans, dark chocolate, ketchup, salt, pepper and reduce the heat to medium. Let simmer stirring occasionally, about 30 minutes.

Add more beef broth and season with freshly ground black pepper and more salt as needed.

Note: If needed, to thicken the chili before serving, place 1/4 cup masa harina (corn flour that’s found in the Mexican food section of  the supermarket), or regular flour in a small bowl. Add 1/2 cup warm water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Simmer for 10 more minutes.

Tip: Make this recipe on a busy week night by using a slow cooker. Cook on the LOW setting for 7  hours, stirring occasionally, and test-tasting often.

Beverage: Enjoy a cold beer or chilled glass of French Rosé, key for a dish loaded with cumin and chiles. The wine throws red-berry fruit into the mix. Its lightness counteracts the heaviness of the beef.

Head over to Lodge Cast Iron to check out their Facebook page, and of course 30A Eats if you have not done so yet! You will also find great recipes on 30A Eats Pinterest, and scrumptious photos with local info on 30A Eats Instagram. 
Rafflecopter! a Rafflecopter giveaway

60 thoughts on “The Best Chili Con Carne On Earth & Lodge Cast Iron Giveaway

  1. The winner has been notified! Thank you all for entering! I’m giving away Le Creuset next week, so be on the look out here at 30AEats.com!! 🙂

  2. Since it’s football season, I’d make chili 24/7! Our last pot was bison, and we made it with canned tomatoes and hot peppers from my mother’s garden. Thanks for the recipe!

  3. We have cold winters, so soup is often on the menu and I’d love to cook some in this great pot!

  4. I don’t own a cast iron but my Mom makes the best cornbread patties in them! Hope to try your recipe soon!

  5. More good looking food!! Thanks for stopping by Janet! Will let you know for sure next time I’m in BR!! 🙂

  6. Susan can’t wait to try your chili recipe it sounds wonderful. Love your blog and posts. Hope youbsre doing well. Let me know the next time you are in Baton rouge would love to see you.

  7. I would LOVE to cook my mother and grandmother’s family recipes of my favorite Filipino dishes. The first dish I would cook wouls be Pinakbet which is an amazing stew rich and delicious especially this time of year.

  8. I’d cook some venison roasts and some chili and soups, maybe even use it to cook apples for applesauce.

  9. If I won, the first dish I would make is your chili con carne recipe. Now that it’s starting to get cold, it’s nice coming home from a long day at work to hot chili.

  10. I would make goulash,chicken and dumplings,broccoli soup, and leek onion soup.

  11. I would make some coffee beef stew.. first 🙂 Thanks for the chance!

  12. Anything, everything, Buttermilk Fried Chicken, Bacon, Korean Stew, Gumbo, Chili!!! I’m loving all of the great foods brewing away for the fall! Thanks for the comments! Keep em’ coming ! 🙂

  13. I would cook anything and everything in it, but particularly bacon! There’s nothing quite like some crispy bacon cooked in a Lodge cast iron skillet!

  14. I make big batches of chili to be able to freeze some for later! Make great freezer meals!

  15. I’d definitely fill that beautiful Lodge Enamel Pot with chili! I look forward to using this recipe, although I’ll have to decide what to substitute for the beer, since I can’t have any gluten. I’ve seen a few recipes using strong coffee — I wonder if that could be used instead, without ruining the flavor?

  16. Oh I would definitely be making some chili, but my wife would also use the pot for some of her Korean stews and soups.

  17. The possibilities are endless, but I would probably start with chili so I don’t have to worry about re-seasoning my other Lodge cast iron pans after I make it!

  18. I’d cook this chili!!!! I just made a really good chili last month, but this one has beer and chocolate so it MUUUST be better.

  19. Actually, I would make that chili in it, sounds damned good.

  20. Looks like a great pot for chili, venison stew, or for any number of wild game recipes.

  21. I would make home fries. It helps to have a deep pan with home fries to get that good steam bake.

  22. I would make homemade chicken noodle soup, which my family loves in cold weather

  23. I would make homemade chicken noodle soup, which my family loves in the cold weather

  24. I would make a big pot of homemade chicken noodle soup, which my whole family always wants in cold weather!

  25. I love Lodge products! I would use this pot for soups and stews this winter, and would probably strt with some gumbo!

  26. Like Jeffrey mentioned, This pot is GREAT to make bread in! I need the larger size! Food Hunter, I have never tried Rabbit Sugo! Sounds interesting! Oh my, do I love Chicken & Dumplings… and Chicken Noodle Soup! Kelli, Gumbo is the best! Especially over the holidays! We make turkey gumbo with leftovers at Thanksgiving!

  27. With the cold weather upon us I am always comforted by homemade Mac & Cheese. I would also like to bake some bread in the pot.

  28. I love using cast iron. I have been craving some chicken and dumplings so that is what I would make first. Chili would be next – it is such a good and hearty fall meal.

  29. I would love to make a big pot of chicken noodle soup or zuppa toscana soup for my family in that cast iron pot.

  30. I’m making chili right now with a recipe I developed that is very close to this one!

  31. I love my cast iron pots. I think if I were the lucky winner I would give it to one of my friends who has been dreaming of getting one, who has gone through a terrible house improvement turned into “house reconstruction” (after they found awful termite damage… I would add your chili recipe with it. I’m dying to try it, I never thought of adding chocolate into mine and am very curious of what it would taste like:) thank you for sharing!

  32. I would cook some white chicken chili. It’s my family’s favorite!

  33. Love the pot! I have several of the lodges pieces, not enameled, and love those. Along with numerous antique cast irons. They are wonderful to cook in. This pot will make some awesome chili or chicken and dumpings!!

  34. Such a beautiful pot! I’ve been looking at dutch ovens for a while in hopes to find just the right one before the holidays. My Creole-Cajun family always has gumbo in some form, and I’d love to contribute my own recipe for once! Thanks for the opportunity and the chili con carne recipe!

  35. Love Lodge! If you haven’t traveled to the factory, it’s a must-do! The National Cornbread Festival in South Pittsburgh is also a wonderful excuse to visit this quaint town in my home state of TN! Great giveaway Susan! 🙂

  36. I love making my homemade soups and chili this time of year. That chili recipe looks yummy! I want to make it and that pot would be perfect!!

  37. Thanks for stopping by Shelby! Miss, I LOVE Chicken N Dumplings! Appreciate the comments, Joni!! Bring on the Pot Pie, Holly! 🙂

  38. Your website looks awesome Susan! This looks delicious! We cook all of the time with a Dutch oven, especially for short ribs and roasts. Would love to have a better one that conducts heat better. Mine is a cheap one but does the job!

  39. Hi Ellen, Texas Chili does not have beans, but Chili Con Carne certainly does. As I stated in the above first paragraph, I prefer to add beans for fiber and texture. This recipe is tried and true, and our go-to. Sometimes I will add ground venison, or make it with turkey. Thanks for stopping by!

  40. I absolutely love cooking with cast iron. Not much beats it!! I do pot pies, use it for braising chicken and veggies and for stir fries!!

  41. First thing I would cook is your chili recipe. I’ve never tried beer and dark chocolate in mine. Second, would be my chunky Brunswick Stew with smoked chicken breasts and pork butt!

  42. Chili doesn’t have beans! ha ha Other than that a beautiful picture and interesting ingredients in the recipe I will have to try next time I make chili.

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