Chili Con Carni

Chili Con Carni

When the weather is cool and wet I drag out my big pot from under the sink and start making Chili Con Carni. I have several ways of making it. From the traditional Chili with ground beef to white chili made with chicken and white beans. This recipe falls somewhere in the middle. Similar to the traditional dish, made with ground beef but focusing on presentation as well as great flavor, I add a mixture of beans, colored pepper and corn.

Chili Con Carni

 1 pound dried bean mix (pinto, red, white)

1 tablespoon olive oil

3 small onions, chopped

3 garlic cloves, pressed

3 bell peppers (red, yellow, green), chopped

6 fresh red chili peppers, chopped

1 pound ground beef (500 g)

4 cups water

4 cups chopped tomatoes

1 teaspoon salt

2 bay leaves

2 beef bullion cube

1 cup yellow corn

1 teaspoon dried garlic powder

3 teaspoon chili powder

¼ teaspoon crushed red pepper

3 teaspoon paprika

1 teaspoon ground cumin-seed

1 teaspoon oregano or cilantro

 Cover beans with water; soak over night drain and wash.

In a large pot heat oil. Add onions, peppers, saute until golden; add garlic and ground beef. Cook until meat separates and browns, stirring with a wooden spoon. Add beans and remaining ingredients. Bring to a boil; reduce heat to simmer; cover and cook until tender about 2 hours. Stirring occasionally. Makes 8 to 10 servings.

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