Posted by: frecklesspeckles | August 23, 2012

Chili Con Carne

Revised from this recipe.

Ingredients

  • 1 pound extra-lean ground beef
  • 2 teaspoons minced garlic
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1 can (19 oz/ 540 ml) diced tomatoes, undrained
  • 1 can (14 oz/398 ml) tomato sauce
  • 1 cup beef broth
  • 1/4 cup chopped celery leaves
  • 2 cans (19 oz/540 ml) red kidney beans, drained and rinsed
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons liquid honey
  • Grated light cheddar cheese for garnish, optional

Directions

  1. Cook sausage, beef, garlic and onions in a large pot over medium-high heat until meat is no longer pink. Add celery and green pepper. Cook and stir for 3 minutes, or until vegetables begin to soften.
  2. Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth and celery leaves. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  3. Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice and honey. Serve chili topped with grated cheddar, if desired.
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