Chili Con Carne
|Ground meat||3 Pound|
|Vegetable oil||6 Tablespoon|
|Coarsely chopped onion||2 Cup (32 tbs)|
|Finely chopped garlic||2 Tablespoon|
|Chili powder||4 Tablespoon|
|Ground cumin||1 Teaspoon|
|Red pepper flakes||1 Teaspoon|
|Canned tomato paste||6 Ounce (1 Can)|
|Beef stock||4 Cup (64 tbs) (Fresh / Canned)|
|Freshly ground black pepper||To Taste|
|Freshly cooked red kidney beans/Drained canned kidney beans||1 1⁄2 Cup (24 tbs), drained|
Pat the meat dry with paper towels.
Then, in a 12-inch heavy skillet, heat 4 tablespoons of the oil until a light haze forms above it.
Add the ground meat and cook over high heat for 2 to 3 minutes, stirring, until the meat is lightly browned.
With a slotted spoon transfer it to a 4-quart heavy flameproof casserole.
Add the remaining 2 tablespoons of oil to the skillet and in it cook the onion and garlic for 4 to 5 minutes, stirring frequently.
Remove the skillet from the heat, add the 4 tablespoons chili powder, or to taste, oregano, cumin and pepper flakes, and stir until the onions are well coated with the mixture.
Then add the tomato paste, pour in the beef stock and with a large spoon mix the ingredients together thoroughly before adding them to the meat in the casserole.
Add the salt and a few grindings of black pepper.
Bring to a boil, stirring once or twice, then half cover the pot, turn the heat to low and simmer for 1 to 1 1/2 hours, or until the meat is tender.