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Chili-Chili Con Carne

3 lbs. boneless beef chuck, cut into ½ inch cubes or ground beef (use only 2 lbs. meat if adding beans)
2 Tbsp. vegetable oil
2 – 3 cloves garlic, chopped
1 onion, chopped
1/3 cup The Spice Hunter Chili Powder
3½ cups beef broth
1 (12 oz.) can tomatoes, drained
1 (15 oz.) can pinto beans, drained (optional)

Heat oil, cook beef until it begins to change color but does not turn brown. Lower heat, add garlic and onion, stir until translucent. Add chili powder, stir. Add broth and tomatoes, simmer partially covered, 1 hour. Add optional beans and cook ½ hour more. Salt and pepper to taste. Serve garnished with sour cream and lime wedges. Vegetable Chili: Use 6 (15 oz.) cans pinto beans instead of beef and vegetable broth for beef broth. Add eggplant, zucchini, or other vegetables as desired.