Chili Con Carne

Chili Con Carne

4 Preparation Time :

Categories : Main dish

Amount Measure Ingredient -- Preparation Method -- -- --

** NONE **

2 tb Olive oil

1 1/2 lb Lean ground beef

2 Onions, chopped

1 Garlic clove, crushed

2 Celery stalks, chopped

2 ts Hot chili powder

1 ts Cumin seeds

1 cn Tomatoes (14 oz)

2 tb Tomato paste

1 cn Red kidney beans, drained

15 oz

Steamed rice

Sour cream

Diced avacado

Onion slices

Fresh italian parsley sprig

-(opt)

Preheat oven to 350'F. (175'C.). Heat oil in a flameproof casserole dish.

Add ground beef, onions, garlic and celery and fry gently 5 minutes,

stirring occasionally.

Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and break up with a spoon. Stir in tomato paste and kidney beans. Bring to a

boil, stirring frequently.

Cover and bake in preheated oven 1 hour, stirring occasionally. Season

mixture with salt. Spoon chili over individual bowls of rice and top each serving with sour cream, avacado and onion. Garnish with parsley sprig, if

desired. NOTE: For fierier flavor, increase chili powder to 1 tablespoon. To prevent

avacado discoloring, toss in lemon juice. - - - - - - - - - - - - - - - - - -