Paul's Chili

I purchased a couple of whole beef tenderloins recently. I asked the butcher to trim the tenderloins and grind the trimmings. These trimmings make an excellent chili. As luck would have it, we felt like making a pot of chili for dinner tonight. Below is the recipe I used:

Chili con Carne

2 large onions, chopped
1/4 cup olive oil
1 tablespoon minced garlic
2 carrots, sliced
3 lbs boneless beef chuck, ground coarse
1/4 cup chili powder
1 tablespoon cumin
2 tablespoon paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes
2 8 oz. cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
Salt and pepper to taste

In a large pot cook the onions in the olive oil over moderately low heat, stirring occasionally, until they are softened. Once the onions are softened, add the garlic and carrots, then cook and stir the mixture for 1 minute. Add the beef and cook it over moderate heat, stirring and breaking up any lumps, until the beef is no longer pink. Add the chili powder, cumin, paprika, oregano, and the red pepper flakes, then cook and stir the mixture for 1 minute. Add the tomato sauce, beef broth, cider vinegar and bring the mixture to a boil. After the mixture begins to boil, reduce heat and simmer, covered, stirring occasionally for 60-90 minutes. Add salt and pepper to taste, and cook for 15 more minutes.

Serves 6

The chili has about another hour to go. We also have sour cream and grated cheese to top the chili. Yum!