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Chile con Carne




Source of Recipe


Pam/EDC


List of Ingredients




2 large chopped onion
3-8 cloves minced garlic
2 tbsp. vegetable oil
2 pounds ground beef
3 cans canned tomatoes
1 can Ro-tel
8 ounces tomato sauce
12 ounces tomato paste
4 ounces chopped jalapeños
or chopped green chiles
2 bay leaves
3 tbsp. chili powder
1/4 tsp. cayenne pepper
2 - 3 tsp. salt
dash of allspice
6 or 8 whole cloves
2 cans kidney beans

Recipe



In large skillet (or dutch oven) cook onions and garlic in oil until just tender. Add beef and cook, stirring until no longer pink.

Meanwhile, (in your 5½-qt. crockpot) dump tomatoes, tomato paste, tomato sauce, jalepeños and seasonings. Stir well. Add the beef and onions. Stir well and cook on high, 4 hours. Stir in beans. til beans are hot).

Serve with a dollop of sour cream or pile of shredded Monterey Jack cheese.

Makes a generous gallon & freezes well.