Chili con Carne
Stine
cobbled together from Birte, Craig Claiborne and the NYTimes cookbook!
ingredients
- 1 T olive oil
- 1 1/2 C chopped onion
- 1 -2 T minced garlic
- 1 green pepper, chopped
- 1 1/2 lb ground beef
- 2 T chili powder
- 1 t oregano
- 1 t cumin
- bayleaf
- 1/2 t black pepper
- hot pepper flakes
- 4 C tomatoes (I often use 2 of the large cans)
- 1 T red wine vinegar
directions
- 1
Heat oil in heavy skillet. Add onions, garlic and pepper and sauté until golden brown. Add the meat and brown.
- 2
Add spices. Stir. Add tomatoes and juice. I often chop the tomatoes in the can, or send tomato juice flying around the kitchen by splitting them in half with a spatula after adding them to the pot. Add red wine vinegar. Bring to a boil and then let it simmer on the stove for about an hour. I tend not to cover it because I always end up adding more tomato juice than I intended to. Always.
- 3
Serve with rice - brown or white, your choice!
- 4
This meal is often even better the next day.
Source: Stine & others
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