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Chili con Carne II

"This Recipe can easily be multiplied and freezes well."

Ingredients :

• 5 tablespoons vegetable oil
• 2 large onions, chopped
• 1 chile pepper, chopped
• 5 cloves garlic, chopped
• 2 pounds lean ground beef
• 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons ground cumin
• 1/2 tablespoon chili powder
• 2 tablespoons paprika
• 2 tablespoons dried oregano
• 2 cinnamon sticks
• 6 whole cloves
• 2 (15.25 ounce) cans red kidney beans, rinsed and drained

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H5M

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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