Alarmingly Red-Hot Chili con Carne

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

1. 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.
2. Add the ground beef (or turkey, if preferred) and cook until the meat has lost its pink coloration and some water has evaporated.
3. Add the ground tomatoes, pinto beans (if using), garlic, bay leaves, oregano, cumin, salt, black pepper, and jalapeños.
4. Cover and simmer on low heat for at least 2 hours, stirring occasionally.
5. Remove cover and add sliced black olives. Continue to simmer for 30 minutes more.
6. 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.