Tuesday, May 31, 2016

Chili Con Carne
2 large onions, chopped (about 3 cups)
1/4C vegetable oil
1 Tbsp. minced garlic
2 carrots, thinly sliced
3 lb. boneless beef chuck, coarsely ground
1/4C chili powder
1 Tbsp. ground cumin
2 Tbsp. paprika
1 Tbsp. crumbled dried oregano
1 Tbsp. dried hot red pepper flakes, or to taste
8 oz. can tomato sauce
28 oz. can whole tomatoes, pureed in a food processor
1-1/4C beef stock
3 Tbsp. cider vinegar
19-oz. can kidney beans (or beans or choice), rinsed an drained (optional)
2 green bell peppers, seeded and chopped

Heat the oil in a sauté pan; add the onions and cook, stirring occasionally, until they are softened.  Add the garlic and carrots and cook, stirring one to two minutes.  Add the beef and cook, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink.  Add the chili powder, cumin, paprika, oregano and red pepper flakes and cook the mixture, stirring, for one to two minutes.  Add the tomato sauce, tomatoes, stock and vinegar.  Bring to a boil and simmer, covered, stirring occasionally, for about one hour.  Add the kidney beans, bell peppers, salt and pepper to taste and simmer the mixture, uncovered, for 15 – 20 minutes, or until the peppers are tender.
MAKES:  6 – 8 servings

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