Chili con Carne
Ingredients
- 1-pound lean ground beef
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can cannellini beans, drained
- 1 15-ounce can tomato sauce
- 1 28-ounce can diced tomatoes
- 1 15-ounce can green chilis
- 6 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium jalapeno, seeded and minced
- 2 celery sticks, roughly chopped
- 1 large onion, chopped
- 2 tbsp. olive oil
- 3 tbsp. chili powder
- 1 and 1/2 tbsp. brown sugar
- 3 tsp. dried oregano
- 2 and 1/2 tbsp. ground cumin
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- Rice, cooked, optional
- Jalapeno peppers, thinly sliced, optional
- Cilantro, chopped, optional
Instructions
- Place oil in a large stockpot and heat to medium heat.
- Add ground beef, and cook while stirring, until the meat just loses its red color.
- Add green chilis, garlic, red bell pepper, jalapeno, celery and onion to the meat; sauté until the onions are translucent.
- Stir in chili powder, brown sugar, oregano, cumin, allspice, and cloves; add tomatoes and tomato sauce; simmer on low heat for 15 minutes.
- Add black beans, pinto beans, and cannellini beans; cook chili con carne for an additional 20 minutes.
- Serve with rice, jalapeno peppers and/or cilantro, optional.
Notes
For thinner chili con carne, add beef broth, chicken broth or vegetable broth to the chili in small increments. Don’t add too much or you will have soup instead of a delicious chili con carne.