Chili Con Carne

Camping Chile Con Carne by Daniel MacKay

Serves four hungry people, six not so hungry.

Equipment

• big pot

Ingredients

• 1 to 2 lbs medium ground beef
• 3 medium carrots, pared and sliced
• 3 medium onions, chopped in eight
• 3 garlic cloves, sliced
• 3 dried chilis
• 1 tsp black pepper
• chili oil, tabasco sauce to taste
• 1/4 c sweet or hot chili powder
• 2 cans plum tomatoes, halved
• 1 or 2 19-oz can(s) of pinto or kidney beans
• salt to taste

Method

• Brown the ground beef well, until it starts making a popping noise in the pan. Cut up vegetables and snip up the chilies while beef is browning.
• Add the vegetables, pepper, chilis, and chili oil and cook thoroughly until the onion is translucent and the carrots are tender. While the vegetables are cooking, halve the tomatoes (don't drain, use the tomato liquid) and rinse the gooey canned bean liquid off the beans.
• Add the rest of the ingredients, add salt to taste, and briefly bring to a boil. Simmer as long as you want.

Serve with [[Corn_Bread?]]