Chili Con Carne

Name: Chili Con Carne
Ingredients: 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

From: ronniefein.com

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Ronnie's Notes

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.

Ingredients

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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

Instructions

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Heat the vegetable oil in a large, deep sauté pan.

Add the onion and garlic and cook over medium heat for or until the vegetables have softened.

Add the meat and cook for 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 .

Add the beans and cook for another , or until most of the liquid has evaporated and the meat is surrounded by sauce as thick as gravy.

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