Wraithe’s Chili Con Carne
This came about as a result of trying to munge the tastes of my mothers
homemade chili recipe (sweet & sour) with the best Vindaloo (a spicy,
Indian curry) I experienced in Ann Arbor. After a few over-complicated
attempts, I found that *simple* was best. :) It can be made to varying
degrees of spiciness.
WARNING/Disclaimer: For 'chili con carne' purists, this recipe does include
beans! :p For the 'au naturale bean' enthusiasts, I prefer using canned as
it simplifies preparation (bachelor cooking) and the syrup/sauces themselves
add flavouring.
Ingredients:
1lb lean ground beef
16oz can Light Red Kidney Beans
16oz can Dark Red Kidney Beans
16oz can Spicy Chili (pinto) Beans
16oz can Black Beans
1tbs red (cayenne) pepper
1tbs curry powder
2tsp cilantro
1tbs ground cumin
1tbs onion salt
2tsp crushed basil leaves
2/3rd cup sugar
1/4th cup apple cider vinegar
Lightly brown ground beef in skillet, drain grease. Mix ingredients in 4QT
crock (slow cooker) adding 1/3rd cup of water. Cover and let stew on LOW HEAT
for 4 - 6hours, stirring occasionally. Add sugar/vinegar to taste(sweet & sour),
allow to simmer down for desired consistency. (better 'saucy' more than 'soupy')
Serves 4 to 6
Serving suggestions: with shredded cheese, oyster crackers, sour cream,
tortilla chips, or even along with a baked potato. (get creative!)
Variations can include (and certainly not limited to) the addition of corn or
banana pepper rings. "Boca Crumbles" can be substituted for an alternatively
vegan spin, or ground sausage for a little more tang. It can be made using only
pinto or kidney beans. For those 'not of the faint of heart' can add some zing
by adding a teaspoon of "Dave's Insanity Sauce" or jabenero extract. :9
This came about as a result of trying to munge the tastes of my mothers
homemade chili recipe (sweet & sour) with the best Vindaloo (a spicy,
Indian curry) I experienced in Ann Arbor. After a few over-complicated
attempts, I found that *simple* was best. :) It can be made to varying
degrees of spiciness.
WARNING/Disclaimer: For 'chili con carne' purists, this recipe does include
beans! :p For the 'au naturale bean' enthusiasts, I prefer using canned as
it simplifies preparation (bachelor cooking) and the syrup/sauces themselves
add flavouring.
Ingredients:
1lb lean ground beef
16oz can Light Red Kidney Beans
16oz can Dark Red Kidney Beans
16oz can Spicy Chili (pinto) Beans
16oz can Black Beans
1tbs red (cayenne) pepper
1tbs curry powder
2tsp cilantro
1tbs ground cumin
1tbs onion salt
2tsp crushed basil leaves
2/3rd cup sugar
1/4th cup apple cider vinegar
Lightly brown ground beef in skillet, drain grease. Mix ingredients in 4QT
crock (slow cooker) adding 1/3rd cup of water. Cover and let stew on LOW HEAT
for 4 - 6hours, stirring occasionally. Add sugar/vinegar to taste(sweet & sour),
allow to simmer down for desired consistency. (better 'saucy' more than 'soupy')
Serves 4 to 6
Serving suggestions: with shredded cheese, oyster crackers, sour cream,
tortilla chips, or even along with a baked potato. (get creative!)
Variations can include (and certainly not limited to) the addition of corn or
banana pepper rings. "Boca Crumbles" can be substituted for an alternatively
vegan spin, or ground sausage for a little more tang. It can be made using only
pinto or kidney beans. For those 'not of the faint of heart' can add some zing
by adding a teaspoon of "Dave's Insanity Sauce" or jabenero extract. :9