Chili Con Carne

I used to cook chili a lot more often than I do these days. I suppose I overdid it and Ed said “HALT!” on the chili and that was that for a while. But it’s chili season isn’t it? Maybe it’s time to start the cycle again.  I have plenty of recipes that I’ve tried over the years but this one is my favorite. It’s extra delicious with a blob of guacamole on top. Chili Con Carne 1-1/2 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, minced 1 pound chopped or diced beef 28-ounce can Italian style plum tomatoes, drained and chopped 6-ounce can tomato paste 1-3/4 cups beef stock 2 tablespoons chili powder 2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1/2 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper salt to taste 2 bay leaves 15-ounce can white beans, drained   Heat the vegetable oil in a large, deep sauté pan. Add the onion and garlic and cook over medium heat for 3-4 minutes or until the vegetables have softened. Add the meat and cook for 5-6 minutes or until the meat turns brown. Add the tomatoes, tomato paste, beef stock, chili powder, oregano, cumin, crushed red pepper, black pepper, salt and bay leaves. Bring the mixture to a boil, lower the heat, and simmer for 25 minutes. Add the beans and cook for another 15-20 minutes, or until most of the liquid has evaporated and the meat is surrounded by sauce as thick as gravy.   Makes 4 servings    

I used to cook chili a lot more often than I do these days. I suppose I overdid it and Ed said “HALT!” on the chili and that was that for a while.

But it’s chili season isn’t it?

Maybe it’s time to start the cycle again. 

I have plenty of recipes that I’ve tried over the years but this one is my favorite. It’s extra delicious with a blob of guacamole on top.

Chili Con Carne

1-1/2 tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 pound chopped or diced beef

28-ounce can Italian style plum tomatoes, drained and chopped

6-ounce can tomato paste

1-3/4 cups beef stock

2 tablespoons chili powder

2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

salt to taste

2 bay leaves

15-ounce can white beans, drained

 

Heat the vegetable oil in a large, deep sauté pan. Add the onion and garlic and cook over medium heat for 3-4 minutes or until the vegetables have softened. Add the meat and cook for 5-6 minutes or until the meat turns brown. Add the tomatoes, tomato paste, beef stock, chili powder, oregano, cumin, crushed red pepper, black pepper, salt and bay leaves. Bring the mixture to a boil, lower the heat, and simmer for 25 minutes. Add the beans and cook for another 15-20 minutes, or until most of the liquid has evaporated and the meat is surrounded by sauce as thick as gravy.

 

Makes 4 servings