CHILE CON CARNE

Ingredients

1 large onion, chopped ($ 0.20)

3 or 4 garlic cloves, coarsely chopped ($ 0.05)

1 C. (5 ml) chili pepper flakes, ($ 0.03)

2 tbsp. tablespoon (30 ml) of oil, ($ 0.12)

400 g lean ground beef, ($ 3.60)

3 c. (45 ml) chili powder, ($ 0.03)

1 C. (15 mL) cumin, ($ 0.03)

1 C. (15 mL) ground coriander ($ 0.03)

1 C. (15 mL) brown sugar, ($ 0.03)

1 can of 796 ml crushed tomatoes, ($ 1.09)

2 tbsp. (30 mL) tomato paste, ($ 0.75)

1 can of 540 ml red beans, rinsed and drained ($ 1.19)

1 can of 340 ml corn kernels, ($ 0.99)

1 green pepper, chopped ($ 0.80)

1/4 c. tea (1.25 ml) salt

Preparation

1. In a large saucepan, sauté onion oil and flaked peppers in a little oil until the onions have lost some of their tone.
2. Then brown the meat with the garlic while stirring to make sure the cooking is even and the beef is well crumbled.
3. Add some brown sugar, cumin, ground coriander and of course lots of chili powder. Stir well, then add canned tomatoes and tomato paste. Turn the heat down and simmer for about 20 minutes, stirring occasionally.
4. Add red beans and cook for another 20 minutes, stirring once in a while.
5. Finally add green peppers and corn kernels, let simmer just as long as the peppers get the desired texture (cooked, not flabby).
6. Chili can be used like that, with a splash of sour cream or gratin, with corn chips and it freezes perfectly!