Tasty Planner - Recipe - Chili con Carne by Ksb11

Instructions

Toss all three pounds of hamburger into a large dutch oven. Turn up the heat high enough to brown it.

Cube the roast (1-inch cubes) and brown the cubes on all sides in a frying pan. As the cubes brown, toss them into the dutch oven with the hamburger. Once you’ve browned the whole roast, dump all the pan drippings into the dutch oven.

Add the jalapenos, chilies, onion and garlic to the dutch oven. Turn the heat down low, and walk away. Occasionally check on the progress of the meat. In about 6-8 hours, the roast chunks will break apart, and the mixture will all sort of become one.

Once it has reached that point, add the cans of tomato paste and tomato sauce. You may decide the chili is too thick, and add some water. Add the spices (cumin, sweet paprika, chili powder and oregano) Start with less than you think you might need.

Turn the stove off and store the chili for the evening. Hopefully you either have room in your fridge, or live in a climate cold enough to store this in a chilled room overnight.

The next morning, put the dutch oven back on the stove and turn the heat on low. Once it warms up, use the chips to test the chili and adjust seasonings. Keep at it until it tastes right.

This tastes better the longer it sits. It should go without saying that this freezes well.