So here it is folks, a one pot wonder, easy as takeout to make, best. chili. ever.
3 lbs ground meat (I use 80/20)
3 cloves of garlic
1 container of diced green pepper and onion
1 container of diced onions (most supermarkets offer pre sliced and diced produce)
4 Tablespoons of Worcestershire Sauce
6 Tablespoons of Chili powder
2 Teaspoons Cumin
1 Teaspoon Oregano
1 1/2 cups of beef stock (I use organic)
1 Can chili beans
Two bottles of Chili Sauce (medium)
Brown beef in 1 Tablespoon of cooking oil (I like Canola) . Drain the drippings and add garlic, onions and green peppers on med/high until veggies are soft. Add worcestershire sauce, cook for 2-3 mins, and add chili powder, cumin and oregano. After 5 mins, stir occasionally, and turn the burner down to low. Add beef stock/broth, chili beans (drained) and chili sauce. Simmer for 30 minutes and enjoy!
Pair the chili with a tossed salad and corn bread for a delicious healthy meal.
Some interesting facts I learned while researching the dish known as Chili Con Carne
Fact: Chile peppers were used in Cervantes's Spain and show up in great ancient cuisines of China, India, Indonesia, Italy, the Caribbean, France, and the Arab states.
Fact: Don Juan de Onate entered what is now New Mexico in 1598 and brought with him the green chile pepper. It has grown there for the nearly four hundred years since.
Fact: Canary Islanders, transplanted in San Antonio as early as 1723, used local peppers, wild onions, garlic, and other spices to concoct pungent meat dishes - improvising upon ones they had cooked for generations in their native land, where the chile pepper also grew.