Chili con Carne
Ingredients:
Serves 6
2 lbs. lean ground beef (or ground turkey)
1 Tbsp. olive oil
1½ c. onions, finely diced 3 cloves garlic, pureed
1 Tbsp. ground cumin, toasted
3 Tbsp. chili powder (Try chili blends such as ancho and chipotle) Pinch cayenne pepper
1 scant Tbsp. canned Chipotle chilies in adobo sauce, chopped 3 c. canned plum tomatoes, coarsely chopped
¼c. beef stock 1 bay leaf
Stems of cilantro tied with cotton kitchen twine
1 c. canned red kidney beans, rinsed and drained
1 c. canned white kidney beans, rinsed and drained
¼c. fresh cilantro leaves, finely chopped
Garnish
1 c. Monterey Jack cheese, grated
1 c. sour cream
1 bunch green onions, finely chopped
2 limes, cut into wedges Tortilla chips
Method:
Heat a 12” Calphalon nonstick omelette pan over medium heat. Add olive oil and heat one minute. Add beef and brown. Pour off excess fat and transfer beef to slow cooker crock. In same pan, add onions and cook until transparent, about
Transfer to slow cooker crock. Add cumin, chili powder, cayenne, chipotle chilies, tomatoes, beef stock, bay leaf and stems of cilantro. Cover with lid and cook 1 1/2 hours on high and 30 minutes on Low. Add beans, season with salt and pepper and cook 30 additional minutes on Low. Remove cilantro stems and stir in chopped cilantro and mix well. Serve with garnish of Monterey Jack cheese, sour cream, green onion, limes and chips.
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