Chili Con Carne
Original recipe by Ree Drummond, from The Pioneer Woman Cooks
Photos and recipe adapted by Kelly @ SomethingDifferentForDinner
2 garlic cloves chopped
1/2 cup chopped red onion
1 teaspoon oregano
1 teaspoon salt
1/4 cup flour, mixed with water
2 tablespoons chili powder
2 pounds ground beef
8 ounce can of tomato sauce
2 cans dark red kidney beans
1 12 ounce can of diced tomatoes
Place ground beef in a large pot and add garlic.
Cook until the meat brown, and add the red onion
If your meat is really greasy, drain it before you add in the spices and tomato sauce.
Stir together, cover, and let cook on low for about an hour. Stir your chili occasionally.
If your mixture starts to dry out, add in 1/2 cup of water at a time.
After an hour, I added in about 1/4 cup of flour mixed with about 1/2 cup of water.
This helps to thicken up the chili.
Stir together. Taste, and add whatever you think it lacks. I then added my kidney beans and can of diced tomatoes. Simmer for another 10 minutes.
When I tasted it, I realized it was too spicy for the kiddos. So...I added in about 1/4 cup of heavy whipping cream. It was the only thing I had and it cut the spice down perfectly.
YUM!!! We topped ours with some shredded cheddar cheese. No onions.
Cheers! Happy Friday!! *Kelly