CHILI CON CARNE

By Sube

Ingredients

• 2 lbs. lean ground beef
• 2 large cloves garlic, minced
• 2 stalks celery, finely chopped
• 2 large onions, finely chopped
• 2 tbsp. chili powder
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1 Can (28 oz.) crushed tomatoes
• 1 can (19 oz/540 ml) red kidney beans drained and rinsed
• 2 tbsp. unsweetened cocoa powder
• 1 tbsp. packed brown sugar
• 3 or 4 whole cloves
• 1 tsp. white vinegar
• 1/2 tsp. freshly ground black pepper
• 1 green bell pepper, finely chopped
• Salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

In a large nonstick skillet, over medium-high heat, cook ground beef, garlic, celery and onions, breaking up beef with back of a spoon, until vegetables are tender and beef is no longer pink. Add chili powder, oregano, and cayenne; cook for 1 minute longer. With a slotted spoon transfer mixture to slow cooker stoneware.

Add tomatoes (with juices), kidney beans, cocoa, brown sugar, cloves, vinegar and pepper to slow cooker; stir to combine.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot and bubbling. Add green pepper & stir to combine. Cover & cook on high for 20 to 25 minutes longer. Season to taste with salt and pepper.