Roz's Recipe - CHILI CON CARNE

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  • 1 can red kidney beans – drained 
  • Pepper, to tase
  • 1 onion, chopped 
  • 1 bay leaf
  • 1 green pepper, chopped 
  • 1 lb ground beef
  • 1 can tomatoes, 16 oz 
  • 1 8 oz can of tomato sauce
  • 1 tbsp. Worchestershire Sauce 
  • 1 1⁄2 tbsp chili powder
  • Salt, to taste 
  • Tabasco Sauce to taste
  • 1 1⁄2 tsp ground cumin 
  • 1 tsp ground coriander
  • Optional: 1 tsp of cocoa powder
The cocoa powder is a hint I picked up from watching Jeff Smith, The Frugal Gourmet. It enhances the effect of the other spices without adding a noticeable chocolate taste. Use moderate amounts of the hotter spices, such as chili powder and Tabasco sauce, until you add the cocoa. It seems to bring out the heat. I find I use less of these spices than with other recipes.
 
In a large pot, brown the meat. Put the browned meat in a colander to drain. In the same pan, sauté the onion and pepper until soft. Return the meat to the pan. Add the remaining ingredients except the cocoa. Simmer, covered, about 1 hour. Stir periodically to prevent scorching. Add the cocoa. Simmer another 15 minutes then taste for seasoning. 
 
This can be made without beans or with other cuts of beef. You can substitute pork, chicken or turkey but you will have to adjust the seasoning. You can use meat that you cut in cubes rather using ground meat.