Shelly's Recipe

CHILI CON CARNE

Category: Chili

2 lb ground beef
2 large onion, chopped (about 1 cup)
1 large red and green pepper, chopped
2 large celery stalks, chopped
6 cloves garlic, crushed
3 tbsp chili powder
2 tsp salt, ground cumin, garlic powder, dried oregano leaves and cocoa
1/2 tsp red pepper sauce and chili powder
2 can (16 oz) whole tomatoes, undrained
2 (10 oz) cans beef broth
5 1/2 oz can tomato paste
12 oz can beer
3/4 cup cup dry red wine
4 tsp cornstarch
1/4 cup water
2 can (15 1/2 oz) red kidney beans, undrained
Shredded cheese
Finely chopped onion
Crushed corn chips

Cook and stir ground beef, onion, pepper, celery and garlic in 3 quart saucepan until beef is brown, drain. Stir in remaining ingredients break up tomatoes, up to the beer. Heat to boiling, reduce heat, cover and simmer, stirring occasionally, 1 hour. Add beer and wine. Stir in beans, heat to boiling, reduce heat, simmer uncovered, stirring mixture occasionally, until desired consistency, about 30 minutes. Serves 4.

Garnish with cheese, chopped onions and crushed corn chips. Serve with warm cornbread.

Note: Instead of using ground beef, coat 2 lbs steak, cubed with flour and brown in small batches in olive oil.