Chili con Carne
Chili con carne… I hesitate to past my recipe, as it’s going to anger the purists. I put beans in it, for one. I know, I know – but I’m not from Texas. And I like beans. A beans are very high in potassium. So they’re going in! And, just to mix it up, I like to add a can of kidney beans and a can of black beans. If you can get these dried, by all means do so. It’s much easier for me to get the canned beans where I am. And this is one of the best potassium dishes I know (and love).
Now, for the ingredients:
Ground beef: A little over 1 pound (500g)
Kidney beans: 8 ounces
Black beans: 8 ounces
Tomatoes: 1 16 oz can stewed tomatoes, or several large fresh tomatoes (skin off)
Bell Pepper: 1 small red or yellow
Onion: One large onion
Garlic: 4 cloves
Seasoning: A mix of chili powder, cinnamon, paprika, nutmeg, cumin, turmeric, and whatever else you can dig out of the cupboard.
Beer: 2 cans (one for the recipe, and one to drink while you cook)
Sugar and salt to taste.
Key to the is slowly sauteing half the onion first. Take your time, let it cook slowly and carmelize, then add garlic and bell pepper, and the spices before removing from heat.
Fry up the ground beef, breaking it up as it cooks. When it has browned, add the onions, garlic, peppers and spices and stir. The add the tomato and beans. Taste it and see if you’d like to add some more of the spices. The sugar helps bring out the tomato flavor – just add a bit.
As it heats up, add one can of beer, bring to a boil, then reduce the heat and let it cook a bit.