Slow Cooked Chili Con Carne

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As the weather gets colder and colder, my mind is shifting into winter mode. Skiing and gloves and whatnot. The last few years, my family has taken an annual ski trip up to Granite Peak, WI. We get three families together and spend a day on the slopes. The interesting thing to me is that, while it's obviously a ski trip, it's not just a ski trip. It's also the night before, playing cards, and coming back from a cold day of skiing to jump into a warm hot tub. In the middle of that process is ski lunch. You've been on the slopes all morning and you're freezing, tired, and in need of replenishment before hitting it again. The answer: Chili. Well, chili and beer. But I can't brew beer. At least not yet. So, for now, here's some good old home cooked chili.

  • 1 can tomato sauce
  • 2 cans diced tomatoes (I used garlic & rosemary flavored)
  • 1 can Kidney beans
  • 1 pound Ground Beef
  • 1 purple onion
  • 3 tablespoons Chile Powder
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon Cayenne Pepper
  • 1 cup grated cheddar cheese
Directions:In a pan, brown ground beef with chopped onion.
  1. Transfer to a large pot (I used a wrought iron from Martha's Collection like this one) and add tomato sauce, diced tomatoes, and kidney beans.
  2. Add chile powder, cumin, and cayenne pepper.
  3. Bring to a boil, stirring occasionally, and then reduce to a simmer for at least 1 1/2 hours.
  4. Serve with grated cheese.

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