Chili Con Carne

Chili Con Carne

Cooking MethodSlow Cooker


  • 3 pounds lean ground beef or 1/2 inch cubed chuck
  • 2 pounds white onions, diced
  • 1 bunch celery (10 or 12 ribs) including leaves, chopped
  • 3 to 6 cloves garlic, minced
  • 2 14-oz cans crushed tomatoes
  • 28-oz cans dark red kidney beans
  • 14-oz can refried beans
  • 3 or 4 fresh tomatoes, diced
  • 4 tablespoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 tsp cayenne
  • 2 tsps allspice
  • 3/4 tsp cinnamon
  • 4 tablespoons basil
  • 3 tablespoons cumin
  • coriander
  • 1 square semisweet chocolate
  • 1/2 cup fresh chopped cilantro
  • 4 tablespoons oregano
  • 4 tsps dry mustard
  • 4 tablespoons brown sugar
  • 2 tablespoons vinegar
  • juice and zest of 1 lemon
  • 4 tablespoons soya sauce
  • 1/2 bottle beer


Heat up a large heavy pot. Saute ground beef, till all grey and starting to brown, Add chopped onions and celery, and saute for about 10 minutes, till translucent. Add the rest of the ingredients, and spices, stirring gently. Bring up to a boil, stirring frequently. Lower heat to a simmer, stir every 10 minutes or so, for at least two hours (slow cooker, or into large casserole, covered, then overnite in the oven at 275F is ideal). Serve with green salad, cold beer, and over rice, +/or with garlic toast.

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