Chili Con Carne
On a cold winter night, chili, some crackers, a
salad, and a cold beer are all you need to beat the snow and ice. This chili
is moderately spicy, but I don't hesitate to double the crushed hot chili
pepper or to serve extra hot chili pepper on the side for those with a
penchant for spicy food. If you make a large pot of chili, freeze the
leftovers in single-serving microwave-proof containers for the kids to heat up
as a hearty after school snack. This goes well with Corn
Bread Kugel.
Ingredients
- 2 T. canola oil
- 2 pounds lean ground beef
- 4 large onions, finely chopped
- 2 bay leaves
- 4 cloves garlic, crushed or minced
- 2 tsp. ground cumin
- 1 tsp. dried oregano leaves
- 1 tsp. cayenne
- 4 T. chili powder
- 28 ounces crushed tomatoes
- 16 ounces tomato sauce
- 2 pounds canned kidney beans or 4 cups, soaked beans
- 2 tsp. salt, or to taste
- 3 T. vinegar
- 1/2 tsp. or more crushed hot chili peppers
Heat oil in a large, sturdy pot. Brown beef, and drain extra fat.
Add onions, and brown slightly. Add bay leaves, garlic, cumin, oregano,
cayenne, and chili powder. Stir in tomatoes and sauce. Add beans and
remaining ingredients. Stir often, and cook slowly for several hours.
Add additional water if sauce thickens too much. Serve with soda
crackers.