Name: Chili Con Carne
Cook time: 110 min
Yield: 6
Ingredients: 1 T olive oil; 1 pound ground beef; 1 med. onion, chopped; 2 cloves garlic, minced fine; 1 T+/- chili powder; 1/4 t cayenne; 1 T dried oregano; 1 t smoked paprika; 1 sm. can tomato (or pizza) sauce; 1 can crushed tomatoes; 1 sm. can tomato paste; ½ cup beef stock; 2 cans chili-style kidney beans (dark red) drained*; salt and pepper to taste; salt and pepper to taste; 1/3 c chopped fresh parsley

Method

Over medium heat, warm the olive oil in a large pan (an electric frying pan works well). Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
Add the ground beef. Crumble it in and keep stirring until no pink shows at all in the meat.
Add the spices (chili powder, cayenne, dried oregano, smoked paprika) and tomato sauce and stir for about 2 minutes.
Add the crushed tomatoes, tomato paste, beef stock, and drained kidney beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours. Add a bit of broth now and then if needed, especially if you prefer a longer simmer.
Serve with sprinkles of fresh parsley and thick slabs of buttered French bread.

Ingredients

Method

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