Chili con carne

INGREDIENTS for 4 servings

Meat department

• Beef, chuck short ribs boneless - 1.5 lbs, cubed 1"

Produce department

• Onion, large - 1, diced 1/2"

• Bell pepper, red - 1, seeds and ribs removed, diced 1/2"

• Garlic, minced - 2 tbsp (or 6-8 cloves, chopped)

• (Optional garnish) Cilantro, coarsely chopped

Dairy aisle

• Sour cream

Condiments department

• Olive oil - 1 tbsp

Canned goods & Soups

• Canned red kidney beans - 15-16oz (2 can)

• Canned tomatoes, chopped or diced - 14-15oz (1 can)

• Tomato paste - 2 tbsp

• Beef bouillon - 2 tbsp

Spice rack & Baking aisle

• Salt - 1 tsp

• Black pepper - 1/2 tsp

• Chili powder - 1/2 tsp (or to taste)

• Cumin, ground - 3 tsp

• Paprika - 3 tsp

• Marjoram - 1 tsp

• Oregano - 2 tsp

• Dark chocolate - 1/2" cube (or 1 tsp)
  Substitute: Brown sugar - 1 tsp

Snacks aisle

• (Optional) Fritos

DIRECTIONS

1. In a deep sauté pan or soup pot (we prefer our slow cooker with the sauté function), heat olive oil (1 tbsp) over high heat (or 375F with slow cooker). Once the oil is hot, add the cubed beef. Spread the cubes evenly in the pan and leave it cooking until the sides are seared. Sauté until the outside of the beef is slightly charred.

2. In the same pan, push the beef to the side to make some room for adding the diced onions. Stir and cook until the onion is translucent and fragrant. (If the pan isn't large enough, take the beef out and set aside before adding the onion.)

3. Add garlic (minced 2 tbsp, or chopped 6-8 cloves) and red bell pepper. Stir frequently to avoid burning. Cook until the edges of the red bell pepper and onions are slightly charred. Change the heat to medium (325F).

4. If the beef was set aside, add the beef back. Add salt (1 tsp), black pepper (1/2 tsp) chili powder (1/2 tsp), cumin (3 tsp), paprika (3 tsp), marjoram (1 tsp), oregano (2 tsp) and beef bouillon (2 tbsp). Stir until the spices are evenly mixed with the ingredients.

5. Add the canned tomatoes (1 of 14-15oz can) and tomato paste (2 tbsp). Stir well.

6. While the sauce is heating back up, rinse the red kidney beans (2 of 15-16oz can) through a strainer and add the rinsed beans to the pot. Stir well.

7. Once the chili boils, add the dark chocolate (1/2" cube or 1 tsp) and stir until it's melted and mixed in. Change the heat to low (or slow cooker setting to high) and let the chili simmer for 2 hrs.

8. To serve, add a good dab of sour cream on top and sprinkle some crushed Fritos and chopped cilantro over the chili for an extra oomph.

NOM NOM CHOMP!