Wilma Jean’s Alarmingly Red-Hot Chili con Carne
Effective Against the Creeping-Green Blues And Other Winter Afflictions
1 large onion, chopped
3 Tbs. olive oil (or lard or bacon grease)
2 lbs. lean ground beef or turkey (3 lbs. if foregoing the beans)
2 16-oz. cans pinto beans (optional), drained
28-oz. can crushed tomatoes
4 cloves crushed garlic
3 bay leaves
1 heaping Tbs. dried oregano (reduce to 1 level Tbs. if using dried Mexican oregano)
2 tsp. cumin seed
4-oz. can chopped jalapeños
2 Tsp. salt
A few grinds of black pepper
2.25-oz. can sliced ripe olives
- In a large stockpot, sauté the chopped onion in olive oil (or grease, if preferred) until it starts to brown and glaze the bottom of the pan.
- Add the ground beef (or turkey, if preferred) and cook until the meat has lost its pink coloration and some water has evaporated.
- Add the ground tomatoes, pinto beans (if using), garlic, bay leaves, oregano, cumin, salt, black pepper, and jalapeños.
- Cover and simmer on low heat for at least 2 hours, stirring occasionally.
- Remove cover and add sliced black olives. Continue to simmer for 30 minutes more.
- Adjust seasonings and serve. Good served over tortilla chips and topped with lettuce, cheese, and avocados, or just as is.
Special note to Oregonians: Don’t blame me if it’s too hot – I warned you. Just add some more beans this time around and you’ll be fine.
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