Chili Con Carne

• 1 lb ground beef
• 3 cloves garlic(chopped)
• 1 large white onion(chopped)
• 1 green bell pepper(chopped)
• 3 tbsp of olive Oil
• 1 tbsp dried cilantro
• 1 tbsp dried epazote
• 4 tbsp of Chili Powder
• Kosher salt(to taste)
• Coarse grind Black Pepper
• 28oz can crushed tomato
• 15oz can diced tomato(drained)
• 1 15oz can red kidney beans
• 1 15oz can pinto beans
• 1 cup of water
• 1/2 chile de arbol(optional)

1. Turn crock pot on high. Combine crushed tomato and pinto and kidney beans with cilantro, chili powder and epazote.
2. Put 2 tbsp of olive oil into 12" saute pan and heat until oil shimmers. Add garlic, green pepper and onion and saute until onion is softened and translucent. Remove contents of saute pan to crock pot and mix.
3. Brown beef in saute pan with salt and pepper. Drain and remove contents to crock pot and mix.
4. Add remaining tbsp of oil to saute pan, and heat until shimmering. Add diced tomatoes and cook covered on medium heat for 5-8 minutes or until liquid begins to thicken. Remove contents to crockpot and mix.
5. Cook on high for 1.5-2 hours and reduce to low for 1-3 more hours. Add 1-2 cups of water to thin for extended cooking. Add salt and pepper, to taste, if desired.
6. For a spicier chili, toast a whole chile de arbol for 3-5min at high heat in a clean non-reactive saute pan. Cut chile in half, discarding stem end. Split and remove seeds and veins and chop very finely with a small sharp knife. Add to the chili when heat is reduced to low.

ground beef, white onionchopped, green bell, olive oil, cilantro, epazote, chili powder, kosher saltto, grind black pepper, tomato, red kidney beans, pinto beans, water

Taken from www.epicurious.com/recipes/member/views/chili-con-carne-1266828 (may not work)