CHILI CON CARNE (Derived from a recipe in Weight Watcher's Cookbook) Makes 8 servings
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2 tsp. vegetable oil 2 medium yellow onions, chopped 1 medium carrot, diced In a large saucepan, heat oil, add onion and carrot. Cook over medium heat, stirring frequently, about 10 minutes, until onions start to caramelize. 2 garlic cloves, minced Add garlic and continue to cook, stirring continuously for 2 minutes more. Reserve. 3/4 lbs lean ground beef. Saute beef about 5 minutes and pour off any fat. 1/4 tsp chili powder, or more to taste 2 tsp ground cumin, or more to taste 1 tsp ground oregano 1/4 tsp ground cloves 1/4 tsp ground red pepper, or more to taste 2 cups canned diced tomatoes. Return onion mixture to pan with meat and add spices and tomatoes. Bring to a boil. Reduce heat to low and simmer about 20 minutes, until thickened. 1 can black beans, drained 2 Tbsp epazote Stir in the beans and epazote. Simmer about 5 minutes until beans are heated. Chicken broth If thickened too much, thin with some chicken broth.