Saturday, May 26, 2018
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Chili Con Carne

2 tablespoons oil

2 medium onions, chopped

1 small green bell pepper, seeded and


5 large garlic cloves, fi nely chopped

2 pounds lean ground beef

2 28-ounce cans plum tomatoes, with

their juice, coarsely chopped

2 tablespoons chili powder

2 teaspoons salt

teaspoon cayenne, optional or to taste

teaspoon cumin

2 16-ounce cans kidney beans, rinsed and drained

Sour cream (optional)

Chopped scallions (optional)

Grated cheddar cheese (optional)

In a large saucepan or medium pot, heat the oil over medium-

high heat until just shimmering. Add onions and bell

pepper and saute, stirring occasionally, for about 10 minutes,

or until vegetables just begin to brown.

Add garlic and saute for 1 minute. Add ground beef and

cook, breaking the meat up with wooden spoon or long-handled

fork as it browns, for about 5 minutes or until it begins

to lose pinkness. Add tomatoes with their juice, chili powder,

salt, cayenne, and cumin and bring to a simmer. Lower heat

and cook, stirring occasionally, for 30 minutes or until meat is

cooked through and fl avors have blended.

Add kidney beans and cook a few minutes to heat through.

Serve topped with sour cream, scallions, or Cheddar, as desired.

Yield: 8 servings

Source: The Family Kitchen by Debra Ponzek

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