Emily's Chili Con Carne with Beans

• 1 lb Lean hamburger
• 2 tb Peanut oil
• 1 lg Yellow onion; chopped
• 3 Cloves garlic; crushed
• 3 tb Hot chili powder to taste
• 1 tb Whole cumin seeds
• 1 tb Worcestershire sauce
• 1 cn (28-oz) tomatoes; pureed in a blender
• 1 Sweet bell pepper; chopped
• 1 lb Dried kidney beans; soaked and cooked (see "Texas Chili" reicpe)

Instructions

1. 1

   SERVES 4-6 My mother, Emily Smith, doesn't even remember where she picked up this recipe, but she has been making it since I was a child.

2. 2

   It is pretty basic American chili, but you can soup it up with cayenne, Tabasco, more chili powder, or anything else you can think of.

3. 3

   Brown the beef in the oil, along with the onion, garlic, and chili powder.

4. 4

   When the meat is brown and the onion clear, drain the fat and add remaining ingredients, including the beans.

5. 5

   Simmer for at least 1-1/2 hours or until all is flavorful and the beans are very tender.

6. 6

   This is better the second day.

7. 7

   NOTE: My mother is convinced that cooking the chili powder with the meat is much better than simply putting the chili powder into the total mixture.

8. 8

   I am convinced as well!

9. 9

   TIME INCLUDES OVERNIGHT SOAK OF BEANS