Chilli Con Carne
2 pounds lean ground beef3 large peppers ( green, orange, red), diced
2 large onions, diced
1 tablespoon chopped garlic
3 tablespoons olive oil
2 large cans red kidney beans
1 large can white beans
1 pack chili mix ( I use Old El Paso but any will do)
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon ground black pepper
2 beef boullion cubes
2 large cans tomato sauce (plain, no flavors)
1 small can salsa ( I like Tostitos salsa)
1 cup fresh chopped cilantro
Garnish:
Sour cream
green onions, finely sliced
grated cheddar cheese
How to:
Sautee' the onions in olive oil until light brown, add garlic, sautee until golden, add beef.
Fry the beef until browned stirring frequently, making sure no lumps of beef or moisture are left. Beef should be browned evenly. Add peppers and dry spices, stir for 5 minutes. Add tomato sauce, salsa, chili mix, and 1/2 of the cilantro. Bring it to a boil, turn the heat to low and simmer for 1/12 hours, stirring from time to time. Add beans and the other 1/2 of the cilantro. Simmer for 5 minutes and serve in small bowls with a dollop of sour cream, grated cheddar cheese and sprinkle green onions on top.
Chilli can be frozen for 3 months.
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