Tonight is a chili night, even though it really should’ve been started yesterday. If you make your own, you discover that next-day chili is better, and hotter, than the day you cook it. I’m using canned beans, this time, because cooking from dried takes a little longer. Texas chili would not have beans in it. Vegetarian chili would not have meat in it. I like the best of both worlds!
Chili with Meat and Beans (Chili con Carne)
1-2 T cooking oil (I use olive oil)
1# ground beef (regular has more flavor, extra lean has more meat)
1 large onion (peeled, 1/2″ dice)
1 large green pepper (de-stemmed, de-seeded, 1/2″ dice; can be a red bell pepper)
l large carrot (shredded)
1 can () black beans (rinsed in a colander)
1 can () red kidney beans (rinsed)
1 can () pinto or romano beans (rinsed)
1 can () diced tomatoes
Mexican spice blend or Mexican chili blend, as you prefer
Saute ground beef with a little oil in a frypan over medium heat until no longer raw, even a little browned. Put it into a 3 quart pot.
Saute the onion with a little more oil in the same frypan until translucent, even golden. Add that to the meat in the other pot.
Saute the bell pepper as above, and add that to the pot.
Add the carrot to the big pot, and the other canned ingredients. Season to taste; I usually use a minimum of 1 T of the spice blend, plus a little extra oregano and a touch of salt.
Heat it up to a simmer, and let it go for about half an hour, stirring with a wooden spoon enough to keep it from sticking to the bottom of the pot.
You can add mushrooms, celery, and other ingredients as you like, adjusting the seasoning as you go.
Serve with crackers or any kind of bread. Top with yogurt or sour cream, if you like.