Chili con Carne

June’s Chili Con Carne
Original recipe by C. Lair 2009. www.CookusInterruptus.com
This is an adaption of my mom’s recipe coupled with instructions from The Joy of Cooking. When it starts to get chilly outside, of bowl of warm chili is so welcome. Choose grass-fed beef from your local rancher.
1 tablespoon butter or olive oil
1 small onion, chopped
1 clove garlic, minced
1 pound ground beef
1 teaspoon or more sea salt
½ teaspoon cinnamon
1 teaspoon cumin
1 tablespoon chili powder
1 dried chipotle chili
1 teaspoon sugar
1 14.5-ounce can diced tomatoes with green chilies
1 15-ounce can kidney beans
1 8-ounce can tomato sauce
Melt the butter in a large heavy pot. Sauté the onion and garlic in the fat until onion is translucent. Add the meat, break into chunks and sauté until the meat is browned.
Add salt, spices and sugar and stir. Then add tomatoes, beans and tomato sauce. Cover and simmer about 1 hour or longer. The longer it cooks, the thicker it becomes.
Garnish with shredded cheese or chopped onion if desired.
Preparation time: 1.5 hours
Makes 8 servings