Sunday, Dec 04, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Chili Con Carne

2 tablespoons oil

2 medium onions, chopped

1 small green bell pepper, seeded and

chopped

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

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…