MEXICAN: Chili con Carne with Beans

November 14, 2007 at 5:00 pm Leave a comment

So, this is one of three things that I make that my dad will actually eat seconds of.

1 TBSP vegetable oil
1 pound ground beef
2 cups chopped yellow onions
1 cup chopped green bell peppers
4 tsp minced garlic
1 ½ TBSP chili powder
1 TBSP Essence of Emeril (recipe following)
½ tsp salt
2 tsp ground cumin
1 tsp dried oregano
1 (15-oz.) can whole tomatoes
3 TBSP tomato paste
1 (15-oz.) can beans of your choice
1 tsp sugar
2 cups water

1. Heat the oil in a large, heavy pot over medium-high heat.
2. Add the meat and stir to break up the pieces.
3. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
4. Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, and oregano, and cook, stirring, until soft, about 4 minutes.
5. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
6. Add the squeezed tomatoes and their juices, the tomato paste, beans, sugar, and water to the pot.
7. Stir well and bring to a boil.
8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

I got this recipe from Recipezaar.com.

Advertisements

Entry filed under: Dairy-Free, Gluten-free, Mexican, Wheat-free. Tags: , , , .

SEASONINGS: Chili Powder SUBSTITUTES: Ricotta Cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Archives


%d bloggers like this: