Email to Cat      

Anthony's Awesome Chili con Carne

Source of Recipe


From "Canada's Best Slow Cooker Recipes"






List of Ingredients



• 2 lbs. lean ground beef
  
• 2 large cloves garlic, minced
  
• 2 stalks celery, finely chopped
  
• 2 large onions, finely chopped
  
• 2 Tbsp chili powder
  
• 1/2 tsp dried oregano
  
• 1/4 tsp cayenne pepper (more to taste, for a spicier chili)
  
• 1 can (28 ounces) tomatoes, diced, with juice
  
• 1 can red kidney beans, drained and rinsed (or 2 cups soaked, cooked and drained beans)
  
• 2 Tbsp cocoa powder
  
• 1 tsp brown sugar
  
• 3 or 4 whole cloves
  
• 1 tsp white vinegar
  
• 1/2 tsp black pepper
  
• 1 medium green pepper, finely chopped
  
• Salt and black pepper to taste
  






Instructions



1. In a large nonstick skillet over medium heat, combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add chili powder, oregano and cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to a slow cooker.
   
   
2. Add tomatoes (with juice), kidney beans, cocoa, sugar, cloves, vinegar and pepper; stir to combine. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until hot and bubbling.
   
   
3. Add green pepper and stir to combine. Cover and cook 20 to 25 minutes longer. Season to taste with salt and pepper.
   
   Serves 6 to 8
   
   ----------------------------
   
   NIGHT BEFORE: This chili can be assembled 12 hours in advance of cooking (but without adding the green pepper). Follow preparation directions and refrigerate overnight in slow cooker stoneware. The next day, place stoneware in slow cooker and continue cooking as directed.