Name: Chili con Carne
Yield: 4 servings
Ingredients: 11/2 TB. vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 lb. ground sirloin or round; 1 (28-oz.) can Italian style plum tomatoes, drained and chopped; 1 (6-oz.) can tomato paste; 13/4 cups canned or homemade beef broth or stock; 2 TB. chili powder; 2 tsp. dried oregano; 11/2 tsp. ground cumin; 11/2 tsp. salt, or salt to taste; 1/2 tsp. red pepper flakes; 1/2 tsp. freshly ground black pepper; 2 bay leaves; 1 (15-oz.) can red kidney beans, drained

1

Heat the vegetable oil in a large, deep skillet.

2

Add the onion and garlic and cook over moderate heat for 3– or until the vegetables have softened.

3

Add the meat and cook 5– or until the meat turns brown.

4

Break up the meat with a wooden spoon as it cooks.

5

Add the tomatoes, tomato paste, beef broth, chili powder, oregano, cumin, salt, red pepper flakes, black pepper, and bay leaves.

6

Bring the mixture to a boil, lower the heat, and simmer the mixture for .

7

Add the beans and cook another 15–, or until most of the liquid has evaporated and the meat is surrounded by sauce as thick as gravy.

Chili con Carne

Ronnie's Notes

Ingredients

Instructions