Old John's Chili Con Carne
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 3 large bermuda onions, cut up coarsely (the larger the onions, the better)
- 3 large garlic cloves, sliced thin (more or less)
- 1 large garlic clove, diced (more or less)
- 3 lbs ground chuck
- 1 (29 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 (52 ounce) cans dark red kidney beans, drained (reserve liquid)
- 1 (1 ounce) jar mc cormick's chili powder (mild)
- kosher salt (to taste)
- cumin (to taste)
- turmeric (to taste)
- paprika (mild, to taste)
- 2 tablespoons cocoa powder (regular or Dutch processed, you can substitute instant coffee powder, see note in description)
- 2 tablespoons extra virgin olive oil
- tomato ketchup
directions
- Heat olive oil in frying pan add one onion, the ground chuck, the 3 sliced cloves of garlic, 1 teaspoon each of cumin, paprika, tumeric and 1 tablespoon chili powder, saute until beef is browned and drain off the liquid/oil.
- Place drained beef and onion mixture into a large stock pot over medium heat. Add the remaining onion, the diced clove of garlic, the drained kidney beans and the tomato sauce and stir well.
- If the mixture is too thick, thin it with the reserved bean liquid or add another can of tomato sauce.
- Add the tomato paste, another TBSP each of the cumin, paprika and tumeric, 2 TBSP of cocoa powder and 2 to 4 TBSP of the chili powder. (sometimes, I'll use the entire jar) Cook until the onion is tender, stirring occasionally and thinning as desired with the reserved bean liquid.
- Add enough tomato ketchup to correct for the acid balance (see note above).
- Serve with grated cheddar cheese and sour cream if desired.
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RECIPE SUBMITTED BY
My Public Name: Callinectes Sapidus is the official name of the blue crab (Callinectes sapidus, from the Greek calli="beautiful", nectes="swimmer", and Latin sapidus="savory") It is the Maryland State Crustacean and the subject of an extensive local and national fishery. It is found at its best in the Chesapeake Bay, North America's largest estuary and the world's third largest.
I live in Baltimore, Maryland and have been a nurse for 36 years. I've worked in nearly every specialty there is, but spent the most time in the OR which I loved. My current field is a little less strenuous: Health Care Informatics (where old nurses go to die) and I enjoy it immensely. I have 2 children: an adult human son and an 4 year old Airedale Terrier named Jack who consumes most of my attention.
My passions are writing fiction which is what I do for fun, when Jack permits me, classical music and especially opera. I am a creature of habit so I guess my biggest pet peeve is people who don't put things back where and how they found them.