Chili con carne

Ingredients

Base ingredients

• 2 lb lean (at least 80%) ground beef
• 2 large onion, chopped (2 cup)
• 8 cloves garlic, crushed
• 2 28-oz can crushed tomatoes
• 3 Tbsp fish sauce

Dry ingredients

• 3 Tbsp chili powder
• 2 Tbsp ground cumin
• 2 tsp dried oregano leaves
• 2 tsp unsweetened baking cocoa
• 1 tsp salt
• 1 pinch cinnamon

Finishing

• 2 can (19 oz) red kidney beans, drained
• 2 can black beans, drained

Chili powder alternative

• 2 dried whole pasilla chiles
• 4 dried whole chipotle chiles
• 3 dried whole guajillo chiles
• 3 dried whole ancho chiles
• 1 tsp salt

Directions

If using whole chilies

1. Remove the stems and seeds from all dried chiles.
2. Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.
3. Lower the heat and rehydrate the chiles by adding water to cover.
4. Bring to a simmer and cover. Turn off the heat and steep for 10 minutes.
5. Add the chiles and their soaking liquid to a high-powered blender. Blend on high speed for about one minute, until very smooth.

The rest

1. In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3. Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.