Chili Con Carne

I think I’m getting back into the swing of cooking.  I think it’s partly the cooler weather making me crave comfort foods and that I’m getting my energy back.  I could tell I was getting back to normal when after work the other day I dropped off dry cleaning, went grocery shopping and whipped up chili all by 7:30.  I’m unbelievable, I really am. 

The lack of energy I’m told is normal when you’re pregnant.  That’s right Phil and I are expecting a baby in March!  I’m now into my second trimester and things are feeling good.  I’m one of the lucky ones who haven’t suffered from morning sickness.  I found if I let myself sit down on the couch that would be me for the night.  I’ve heard all sorts of weird cravings people get, like my mom craving stale green marshmallows, and I didn’t think I had any until I realized I was going through bread like madwoman making grilled cheese all the time.  

Ingredients:

2 Pounds extra lean ground beef

4-5 strips of bacon, diced

2 cooking onions, diced

2 Cobs of corn, corn removed with knife

2 Jalapeno peppers, chopped

1 Red bell pepper, chopped

3 cloves garlic, chopped

2 cups canned kidney beans( if you're using dry beans soak overnight, drain and rinse)

10 Plum tomatoes, chopped

1/4 Cup of tomato paste

1 Tbs cayenne pepper

3 Tbs of chili powder

1 Cup of beer

1 Handful cilantro, rinsed and chopped fine

1 Olive oil

For the chili:

Put a large pot on the stove on medium high heat. Brown the bacon,  onions and garlic in the olive oil. Add the beef to the pot, allowing it to brown. Once the beef has browned add in the tomato paste. Stir well, coating the contents of the pot and browning the tomato paste.

After a minute or two, add the tomatoes stirring well. Add kidney beans. Add peppers, cilantro, cayenne, chili powder and beer. Bring to a boil and lower to a simmer.  Allow to cook for at least one hour.  If you like garnish with cheddar cheese, cilantro leaves and sour cream. Enjoy!