chile con carne xxxxx serves 8
3 cloves garlic, minced 2 bay leaves
2 lbs ground beef 1 Tbsp lime juice
2 Tbsp olive oil 2 28 oz. cans crushed tomatoes
1 large onion, chopped 1/8 tsp cinnamon
1 large green pepper, chopped 1/2 tsp ground coriander
2 stalks celery, minced 1 tsp oregano
1 tsp cumin 1 tbsp paprika
1 Tbsp vinegar 1/4 tsp ground cloves
1 tsp brown sugar 1 6 oz can tomato paste
1 tsp ground tumeric fresh ground pepper
2 Tbsp chili powder 1/4 tsp cayenne pepper
1/4 tsp ground allspice 1 tsp Worcestershire sauce
12 oz. beer or wine 1 can kidney beans, washed and drained
Brown garlic and beef in olive oil over moderate heat. Add onion, green pepper and
celery and cook for 2 minutes, stirring. Add remaining ingredients, except for the
kidney beans, and bring to a boil. Lower heat and simmer for 45 minutes. Rinse and
drain the kidney beans, add to the sauce, and simmer 5 minutes more. Serve over
boiled rice or cooked thin spaghetti, if desired, or simply in bowls with fresh bread.

Note: Ground turkey,chicken or pork may be substituted for the beef. To make it
without meat, you can substitute eggplant or zucchini. If a spice is not available
it may be omitted. Hot sauce can be substituted for the cayenne; however, the
various spices above give it a distinctive touch. You can even add cocoa or mole.