Ingredients: |
Ingredients: 2 tbsp. olive oil
2 large onions, chopped
5 cloves garlic, minced
2-1/2 pounds extra-lean beef or ground turkey
3 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried Mexican oregano or other oregano
2 tsp dried basil
1 tsp ground allspice
1 tsp unsweetened cocoa powder
1 tsp turmeric
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 28-oz can crushed tomatoes, chopped
1/2 cup red wine vinegar
3 cans kidney beans
2 or more jalapenos, seeded and diced
1/2 cup Monterey Jack cheese (optional)
1/2 cup sour cream (optional)
1/2 cup diced onions or sliced scallions (optional)
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Directions: |
Directions:1. In a large heavy-bottom casserole, heat the olive oil. Add the onions and cook until soft but not brown. Stir in the garlic and cook one minute more.
2. Add the ground beef or turkey, breaking up the pieces with a wooden spoon, until just brown. Combine the chili powder, cumin, oregano, basil, allspice, cocoa, turmeric, salt, and pepper and add to the meat. Blend well and cook one minute.
3. Add the canned tomatoes, red wine vinegar, kidney beans, and jalapenos and stir. Bring to a simmer, lower the heat, cover, and cook for 30 minutes. Serve with the optional ingredients on the side. |
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Notes: |
Personal
Notes: This recipe comes from Nona's book "Healing Spices" by Bharat B. Aggavarwal, Phd. It's fast and easy, and tastes better the longer you keep it in the fridge. Oddly, it doesn't give you gas...go figure. (Oops! This recipe is also under Main Courses: Beef, Pork, and Lamb.)
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This recipe for All American Chili con Carne is from