Chili Con Carne

By JJCR

Ingredients

• 2 Tbsp. salad oil
• 3 medium onions, chopped (about 2 1/2 cups)
• 2 garlic cloves, crushed
• 2 lbs. ground beef
• 1 can (28oz.) tomatoes, undrained
• 1 can (6 oz.) tomato paste
• 1 can (4 oz.) chopped green chilies
• 3 Tbsp. chili powder
• 1 tbsp. ground cumin
• 2 1/2 tsp. salt
• 1 bay leaf
• 6 whole cloves
• 1/4 tsp. cayenne pepper
• 2 cans (15 oz. each) red kidney beans, drained

Preparation

Step 1

In dutch oven heat salad oil. Add onions and garlic; saute until tender, about 5 minutes, stirring occasionally. Add ground beef and cook until browned, breaking up the pieces with spoon. Spoon off fat. Add the tomatoes, tomato paste, chilies and seasonings. Simmer covered, over low heat, stirring occasionally for about 2 hours. Add drained beans to chili. Cook just until heated through.
Makes 10 cup, about 325 calories each.

This- by consensus- is the LHJ food staff's favorite-although our food editor ups the chili powder when she makes it.