Chili con Carne

This recipe is adapted from Rick and Lanie's Excellent Kitchen Adventures by Rick Bayless. It's simple, relatively quick, and not too spicy. I felt the recipe needed a lump of sugar, to balance out the acids from the tomato, but taste, and season to your liking.

Serves 4-6

3 tablespoons pure ground ancho chile powder
2 tablespoons olive oil
1 1/2 pounds ground beef
1 medium onion, diced
3 garlic cloves
1- 15 ounce can diced tomatoes in juice
1 teaspoon ground cumin
1- 15 ounce can kidney beans, drained
lump of sugar
salt
2 tablespoons corn meal

grated Monterey Jack cheese, and sliced green onions for serving


In a large saucepan or dutch oven, brown the beef and onion in the olive oil. Break up the meat as it cooks and browns, about 10 minutes. Remove from heat. If a lot of rendered fat is present, drain off.

In the bowl of a food processor add, chile powder, garlic, tomatoes with juice, and cumin. Process until smooth. Pour the seasoning over the meat, return to medium-high heat, and cook the chile mixture for 5 minutes. Stir in 2 cups of water, and a good dose of salt. Reduce heat to medium-low, and simmer for 45 minutes.

Sprinkle in corn meal for thickening, and stir in drained beans. Taste for seasoning, and add in lump of sugar, if using. Ladle into bowls, and top with grated cheese and green onion.