Ingredients:
Ten to twelve servings of chili con carne.
The recipe calls for 2 tablespoons of olive oil, 2 big diced onions, and 5 minced garlic cloves.
Ground beef, ideally chuck, three pounds in weight; two teaspoons of tomato paste
One 12-oz can of ground tomatoes
In a 3-quart pot, combine the beef broth and chili powder.
1/2 teaspoon of smoked paprika – 1/4 tablespoon of ground cumin
dry oregano, 1/2 teaspoon
1/2 teaspoon of cayenne pepper (or more or less according to your preference)
2-Rinsed and drained 15-ounce cans of kidney beans
Rinse and drain one 15-ounce can of pinto beans.
Add pepper and salt to taste. – Cheddar, sour cream, chopped green onions, and fresh cilantro are some optional garnishes.
Instructions:
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