Chili Con Carne or chili peppers with meat is a favorite of many Americans. Versions are made using peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. You can make it as mild or spicy as you like, and include beans or not, but it is great anyway you make it.
This variation is based on responses from our readers and my personal tastes. It uses ground beef as well as ground vension with pork butt.
1 1/2 lb. ground beef
1 lb. ground venision Ground with 1/3 pork butt)
1 cup finely chopped vegetables including onions, peppers, tomatoes, and celery
16 oz. tomato puree
12 oz. beef broth
8 oz. kidney beans
3 Tablespoons chili powder
2 Tablespoons cumin, ground
2 teaspoons oregano leaves
EVO, salt, pepper, garlic powder
Brown meat in EVO in large dutch oven, pour off fat and set meat aside.
Sautee vegetables in same pan adding some EVO as needed.
Stir in broth and then add meat back into mix.
Add beans, tomato puree and bring to boil.
Reduce heat and simmer for 45 minutes to one hour.
Serve over rice.