Chili Con Carne

By Dorothea Malloy

5 servings

Ingredients
1 lb ground beef or turkey
1 TB olive oil
1 sm onion, diced, or 2 TB dried minced onion
1 clove garlic, crushed
16 oz can low salt tomato sauce
2-3 TB chili powder or paprika (for no-heat chili)
1 tsp salt
1 tsp sugar
1/2 tsp dried cumin
1/2 tsp dried cilantro
1/2 tsp paprika
1/2 tsp oregano
1 tsp Worcestershire sauce

Directions:
1. Brown meat in a large saucepan; drain and set aside.
2. Add 2 TB olive oil to the pan and saute onion until translucent.  Add garlic and saute another minute.
3. Add meat and remaining ingredients.  Cover and simmer one hour.

If using a crockpot, double the recipe and cook on low for 4-6 hours.

Chili Con Carne with Beans

By Febrina Malloy

Serves 8

Ingredients:
2 cups dry pinto beans
5 cups water
2 lbs ground beef
1 large onion, chopped
1 or 2 cloves garlic, minced
1 large can (about 28 oz) peeled tomatoes or 1 lb can tomatoes plus 1 8 oz.  can tomato sauce
1/2 tsp dried cumin
a few crushed coriander seeds
pinch dried oregano
4-5 1/2 TB mild chili powder
dash cayenne
1-2 drops Tabasco sauce
1 1/2 tsp salt

Directions:
1. Sort and wash beans.  Add water and soak overnight.  (If beans were not soaked overnight, put beans and water in large saucepan and boil for two minutes, then remove from heat. Leave covered for 1 hour.) Drain and rinse. Then add fresh water.
2. Put pot on the stove and bring to a boil. Boil until almost done.
3. Brown meat and onion and drain.
4. Add meat, onion, and remaining ingredients to beans.
5. Simmer covered about 2 hours.