Chili con Carne

1. 1

   1.

2. 2

   Season the meat with salt and pepper.

3. 3

   Heat the olive oil in a large Dutch oven over medium-high heat, then add the beef chunks and cook until browned on all sides, stirring regularly.

4. 4

   Drain the liquid while the meat cooks if necessary.

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   This may take several minutes depending on the size of your pot.

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   Transfer beef to a plate.

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   2.

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   Add a drizzle more of oil if the pot is dry.

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   Then add the onions, garlic and peppers.

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    Saute until they are golden brown, 8 to 10 minutes, stirring regularly.

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    Stir in the cocoa powder and cumin and saute for 1 minute.

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    Return the beef to the pot, add the bay leaves and diced tomatoes with liquid.

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    Bring to a simmer, then cover with a lid and let simmer on medium heat for 3 hours, until the beef is very tender.

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    Stir occasionally.

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    3.

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    Uncover the pot and bring to a boil.

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    Boil for 10 minutes, stirring frequently, until the chili has thickened.

18. 18

    Stir in the kidney beans, season with salt and pepper and simmer for 5 to 10 minutes, until the beans are heated through.

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    Serve warm, topped with sour cream and chopped green onions.

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    Source: adapted from Just a Taste.

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