Sunday, June 14, 2009

Chili con Carne


  • 1 - 1 1/2 c. kidney beans
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 lb. ground beef
  • Black pepper
  • 6 - 10 green cardamom pods
  • 2 sticks cinnamon
  • 10 - 12 cloves
  • 1 T cumin seeds
  • 3 (14.5 oz) cans diced tomatoes
  • 1 (8 oz) can chipotle peppers in adobo
  • 1 green bell pepper
  • 1 T cayenne (optional)


  1. Soak the beans in plenty of water overnight
  2. Sauté the onion and garlic in extra virgin olive oil for a couple minutes, then add the beef and a couple good rounds of freshly ground black pepper, cook through
  3. Strain the grease from the beef mixture
  4. In a small sauté pan, dry roast the cardamom, cinnamon, cloves and cumin seeds until fragrant (only a minute or two)
  5. In a large pot on medium-high, mix the rinsed beans, beef mixture, spices, tomatoes, chilies, bell pepper and a couple cans worth of water
  6. When the pot has reached a good boil, reduce the heat to simmer and let cook for two hours, occasionally stirring and adjusting seasoning and water levels as necessary

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