Name: Garlic and Rosemary Massachusetts-Style Chili con Carne
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb beef chuck; 1 can black beans (15 oz); 1 cup diced tomatoes; 1 onion, finely chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and diced; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and black pepper to taste; 1 tbsp olive oil; 1 soft-boiled egg (for garnish); 1 tbsp minced garlic; 1 tbsp fresh rosemary

Garlic and Rosemary Massachusetts-Style Chili con Carne

A savory and aromatic variation with garlic and rosemary

37 minutes4 servings

Method

Add garlic to chili during preparation. Mix rosemary into chili during preparation.
Heat olive oil in a large pot over medium heat. Add the beef and cook until browned, about 5 minutes.
Add the onion, garlic, and jalapeño. Cook until the onion is translucent, about 3 minutes.
Stir in the diced tomatoes, black beans, chili powder, cumin, and smoked paprika. Season with salt and pepper.
Bring to a simmer, then reduce heat and let cook for 20 minutes, stirring occasionally.
Serve hot, topped with a soft-boiled egg.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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