Chili Con Carne
Cooking MethodSlow Cooker
Ingredients
- 3 pound lean ground beef or 1/2 inch cubed chuck
- 2 pound white onions, diced
- 1 bunch celery (10 or 12 ribs) including leaves, chopped
- 3 to 6 cloves garlic, minced
- 2 14-oz cans crushed tomatoes
- 28-oz cans dark red kidney beans
- 14-oz can refried beans
- 3 or 4 fresh tomatoes, diced
- 4 tablespoon chili powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 tsp cayenne
- 2 tsp allspice
- 3/4 tsp cinnamon
- 4 tablespoon basil
- 3 tablespoon cumin
- coriander
- 1 square semisweet chocolate
- 1/2 cup fresh chopped cilantro
- 4 tablespoon oregano
- 4 tsp dry mustard
- 4 tablespoon brown sugar
- 2 tablespoon vinegar
- juice and zest of 1 lemon
- 4 tablespoon soya sauce
- 1/2 bottle beer
Instructions
Heat up a large heavy pot. Saute ground beef, till all grey and starting to brown, Add chopped onions and celery, and saute for about 10 minutes, till translucent. Add the rest of the ingredients, and spices, stirring gently. Bring up to a boil, stirring frequently. Lower heat to a simmer, stir every 10 minutes or so, for at least two hours (slow cooker, or into large casserole, covered, then overnite in the oven at 275F is ideal). Serve with green salad, cold beer, and over rice, +/or with garlic toast.