Chili con Carne

 Ingredients:

1 lb. lean braising beef

1 tbsp. olive oil

1 large onion

2-4 garlic cloves, crushed

1 3/4 c. tomato sauce or juice

1/2 can of El Pato Mexican Sauce

1/4 tsp. of sugar or sweetener of your choice

1 can of diced tomatoes

1-2 tbsp. sweet chili sauce

1 tsp. ground cumin

1 can red beans drained and rinsed

1 can pinto or pinquito beans drained and rinsed

1/2 tsp. dried oregano

2 tbsp. chopped fresh parsley

salt and pepper to taste

fresh parsley to garnish, white rice and tortillas to serve

Directions:
Using a sharp knife, cute the beef into 3/4 in. cubes.  Heat the oil in large casserole and cook the beef over medium heat until well seared on all sides.  Remove the beef from casserole with a slotted spoon and set aside until ready to use.

Add the onions and garlic to the casserole and cook until lightly browned, about 1-2 mins. stir in tomatoes and tomato sauce or juice, bring to a boil.  Return the beef to the casserole and add the chili sauce, cumin, and salt and pepper to taste.  Cover and cook for about 1 hr. or until the beef is almost tender. 
Stir in the kidney and pinto beans, oregano, parsley and adjust the seasonings to taste, if necessary. Preheat oven to 350 degrees, cover the casserole and bake for 45 mins, Transfer to a warm plate, garnish with parsley and serve immediately with tortillas and white rice.



Brown the beef in a casserole

Remove the beef, save until ready to use. Sautee the garlic and add the tomatoes



Add the beans



Chili Con Carne