Wraithe’s Chili Con Carne

 

This came about as a result of trying to munge the tastes of my mothers

homemade chili recipe (sweet & sour) with the best Vindaloo (a spicy,

Indian curry) I experienced in Ann Arbor. After a few over-complicated

attempts, I found that *simple* was best. :) It can be made to varying

degrees of spiciness.

 

WARNING/Disclaimer: For 'chili con carne' purists, this recipe does include

beans! :p For the 'au naturale bean' enthusiasts, I prefer using canned as

it simplifies preparation (bachelor cooking) and the syrup/sauces themselves

add flavouring.

 

 

Ingredients:

1lb lean ground beef

 

16oz can   Light Red Kidney Beans

16oz can   Dark Red Kidney Beans

16oz can   Spicy Chili (pinto) Beans

16oz can   Black Beans

 

1tbs red (cayenne) pepper

1tbs curry powder

2tsp cilantro

1tbs ground cumin

1tbs onion salt

2tsp crushed basil leaves

 

2/3rd cup sugar

1/4th cup apple cider vinegar

 

 

Lightly brown ground beef in skillet, drain grease. Mix ingredients in 4QT

crock (slow cooker) adding  1/3rd cup of water. Cover and let stew on LOW HEAT

for 4 - 6hours, stirring occasionally. Add sugar/vinegar to taste(sweet & sour),

allow to simmer down for desired consistency. (better 'saucy' more than 'soupy')

 

Serves 4 to 6

 

Serving suggestions: with shredded cheese, oyster crackers, sour cream,

tortilla chips, or even along with a baked potato. (get creative!)

 

 

Variations can include (and certainly not limited to) the addition of corn or

banana pepper rings. "Boca Crumbles" can be substituted for an alternatively

vegan spin, or ground sausage for a little more tang. It can be made using only

pinto or kidney beans. For those 'not of the faint of heart' can add some zing

by adding a teaspoon of "Dave's Insanity Sauce" or jabenero extract. :9