Chili con Carne

Like I said previously, feel free to substitute ground turkey or extra kidney beans for the ground beef. This recipe comes from "Carole Clements' Cook's Companion".



3 T. veg. oil

1 large onion, chopped

2 lb. ground beef

4 garlic cloves, minced

1 T. light brown sugar

4 T. chili powder

1 tsp. ground cumin

1 tsp each salt and pepper

1 (5 oz. ) can tomato paste

8 fl. oz. beer (I use Heineken, and I think I use a little more than 8 oz.)

1 (15 oz. ) can of tomato sauce

12 oz. (or whatever the can size is) red kidney beans, rinsed and drained

Sour cream

Grated cheddar cheese

1 cup uncooked rice (recipe originally served with spaghetti, but my husband's a rice guy. Also great over a baked potato!)



1) Heat the oil in a deep saucepan and cook the onion until softened, about 5 minutes. Add the beef and cook until browned, breaking up the meat with the side of a spoon.

2) Stir in the garlic, brown sugar, chili powder, cumin, salt and pepper. Add the tomato paste, beer and tomato sauce and stir. Bring to a boil. Reduce heat, cover, and simmer 50 minutes.

3) Stir in kidney beans and simmer 5 more minutes, uncovered.

4) Meanwhile, bring 2 cups of water to a boil. Add the rice, stir, cover, lower heat, and simmer 20 minutes until all water is absorbed, stirring occasionally. Serve chili over rice with sour cream and cheese!