Chili con Carne with Beans
This started out as a recipe that Consumer's Union used as the standard of excellence for comparing commercial products. To make preparation time shorter and to have a recipe that doesn't depend on the season, I've replaced the original use of fresh tomatoes and freshly cooked beans with the canned equivalents. I've also doubled the original proportions, except for the meat, to reduce fat and to have more to freeze for later use. I'll generally serve the chili over rice (brown or white) and often accompanied by cornbread and a salad. This also corresponds to thoughts about complementing vegetable proteins.
- 5 Tbs. corn oil
- 2 medium onions, coarsely chopped
- 6 cloves garlic, minced
- 1 bell pepper, diced (~1 C)
- 2 lbs. lean ground beef (e.g. ground round)
- 2 - 28 oz. cans tomatoes and 1 - 28 oz. can tomato sauce or ~8 C peeled and quartered fresh tomatoes
- 1 - 28 oz. can kidney beans (~ 4 C)
- 1 - 28 oz. can pinto beans (~ 4 C)
- 2 Tbs. wine vinegar
- 2 Tbs. brown sugar
- 1 tsp. salt
- 6-8 Tbs. chili powder
Heat the oil in a large Dutch oven. Sauté onions, garlic, and bell pepper until onions become translucent. Add ground beef and brown. Add remaining ingredients. Cover and simmer for at least 1 hour. Stir occasionally, breaking up tomatoes as they become tender.
If you come to a fork in the road, take it. — Yogi Berra