Chili con carne
Source of Recipe
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3 lbs lean ground beef or 1/2 inch cubed chuck
2 lbs white onions, diced
1 bunch celery (10 or 12 ribs) including leaves, chopped
3 to 6 cloves garlic, minced
2 14-oz cans crushed tomatoes
28-oz cans dark red kidney beans
14-oz can refried beans
3 or 4 fresh tomatoes, diced
4 tablespoons chili powder
1 tablespoons salt
1 tablespoon black pepper
1/2 tsp cayenne
2 tsp allspice
3/4 tsp cinnamon
4 tablespoons basil
3 tablespoons cumin
coriander
1 square semisweet chocolate
1/2 cup fresh chopped cilantro
4 tablespoons oregano
4 tsp dry mustard
4 tablespoons brown sugar
2 tablespoons vinegar
juice and zest of 1 lemon
4 tablespoons soya sauce
1/2 bottle beer
Heat up a large heavy pot. Saute ground beef, till all grey and
starting to brown, Add chopped onions and celery, and saute for
about 10 minutes, till translucent. Add the rest of the ingredients,
and spices, stirring gently.
Bring up to a boil, stirring frequently. Lower heat to a simmer,
stir every 10 minutes or so, for at least two hours (Crock pot, or
into large casserole, covered, then overnite in the oven at 275F
is ideal).
Serve with green salad, cold beer, and over rice, +/or with garlic
toast.
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