Chili Con Carne

3 August 2010


  • 3/4 lb ground beef
  • 1 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1 Tbs (large!) garlic powder
  • 1 Tbs (large!) chili powder
  • 1 ts cumin
  • 1/2 ts salt
  • 1/2 ts cayenne
  • 1/4 ts dried oregano
  • 1/4 ts ground coriander
  • 1/4 ts ground pepper
  • 1/4 ts paprika
  • 1 15 oz can dark red kidney beans
  • 1 10 oz can diced tomatoes and chilies
  • 1/5 Tbs tomato paste
  • 1/2 ts sugar
  • 1 cup dark beer
  • 6 oz plain greek yogurt for topping

Brown the meat. Add the onion, bell pepper, garlic, chili powder, cumin, cayenne, oregano, coriander, salt, pepper, and paprika. Cook, stirring, until soft, about 4 minutes. Add the tomatoes, chilies, and their juices, along with the kidney beans, tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

I’ve been informed that this recipe works well in a crock pot also, just put everything in the crock pot after cooking the meat. Choose your own adventure for temperature setting and duration, then post the results here!