Chili con Carne

Housesitting this summer, my parents left us a bunch of chorizo and ground beef in the freezer, a lot of beans in the cupboard, and an extensive spice collection. With direct instructions to use up all the food in the house, we decided to make a big batch of chili.

Having never made (or really eaten) chili before, this was a complete experiment. Given that chili is now my go-to soup, I'd say it was also pretty successful.

Hearty chili with plenty of beans

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Chili con Carne

Ingredients

1 lb. ground beef

1 lb. chorizo, either sliced or broken up into chunks

1 minced spicy green pepper (whatever your local store has)

1 minced red bell pepper

1 minced jalapeno

6 cloves garlic, minced

1 large onion, chopped

3T chili powder (we used a mix of several kinds; use whatever you have on hand)

1.5T brown sugar

3t dried oregano

3T cumin

1t allspice

1t cloves

1 28oz. can of diced tomatoes

1 15oz. can of pureed tomatoes (we used a food processor; if you don't have one, add more diced tomatoes)

1 15oz can black beans

1 15oz can pinto beans

1 15oz can cannellini beans