Friday, November 27, 2015
Current Weather
Loading Current Weather....
Published: Tuesday, 5/2/2006

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

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.