Easy Chili con Carne
This is a simple and classic chili made with ground beef and its perfect to make in your slow cooker. Make extra because you'll enjoy the leftovers.
- 2 tbsp (30 mL) olive oi
- 1-1/2 lbs (750 g) lean ground beef
- 2 onions, finely chopped
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp (30 mL) ground cumin
- 1 tbsp (15 mL) dried oregano, preferably Mexican
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) cracked black peppercorns
- 1 tsp (5 mL) caraway seeds
- 1 tbsp (15 mL) packed brown sugar
- 1 can (28 oz/796 mL) crushed tomatoes
- 3 cups (750 mL) cooked red kidney beans, drained
- 2 tbsp (30 mL) Mexican chili powder
- 1 tbsp (15 mL) apple cider vinegar
- 1 tbsp (15 mL) water
- 1 green bell pepper, seeded and diced
- 1. In a large skillet, heat oil over medium-high heat. Add beef, onions and celery and cook, stirring, until beef is no longer pink, about 7 minutes. Add garlic, cumin, oregano, salt, peppercorns and caraway seeds and cook, stirring, for 1 minute. Add brown sugar and tomatoes and bring to a boil.
- 2. Transfer to slow cooker stoneware. Add kidney beans and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly.
- 3. In a small bowl. combine chili powder, vinegar and water. Mix until blended. Add to stoneware and stir well. Add bell pepper and stir well. Cover and cook on High for about 20 minutes, until pepper is tender.
- To maximize flavor, instead of using ground cumin, toast and grind whole cumin seeds yourself. Place seeds in a dry skillet over medium heat, stirring until fragrant about 3 minutes. Using a mortar and pestle or spice grinder, pound or grind as finely as you can.
- For this quantity of beans, use canned beans and rinse them well, or soak and cook 1 1/2 cups (375 mL) dried beans.
Judith Finlayson http://judithfinlayson.com/