Chili Con Carne Recipe
Serve with Rice and Organic Corn Chips
1 1/2 pounds of lean or extra lean ground beef
2 medium onions chopped
1 garlic clove minced
15 oz can tomatoes
6 ox can tomato paste
1 tablespoon chili powder ( or more to taste)
1 teaspoon dry mustard powder
2 teaspoons sea salt
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 whole bay leaves
1 (15 oz) cans of kidney beans, drain and rinse
2 cup frozen corn
In a deep cooking pot put a dollop of butter and sauté the onions and garlic until transparent.
Add the ground beef and cook the meat until no longer pink.
If you use lean beef there should not be much fat, but if there is, drain off the fat.
Add the tomatoes, and tomato paste. Stir in.
In a measuring cup put ¼ cup water and add all the spices to this. Stir well then add to the meat mixture.
Toss in the 2 bay leaves and the corn and kidney beans.
Simmer for about an hour. Remove the bay leaves.