“Chili Con Carne:” Brown 1-lb. ground beef in oil and softened onion mixture until beef is cooked and no longer pink. Take (2) 1-cup Pyrex measuring cups, and use 1-can of tomato sauce in each cup, with ⅓ can of water to rinse the cans’ leftovers into each cup.
Add ½ tsp chopped garlic in each cup (I buy chopped garlic in the produce section of the store), along with the seasonings (I use 2-Tablespoons of chili powder to each cup of sauce. Then cut the rest of the recipe seasoning measurements in half, such as ½-teaspoon of Cumin, etc.) Mix, and pour one of the sauce/seasoning mixtures into each pot.
Cover each pot and simmer on the lowest setting for one hour. Place ¼-cup Masa Harina (corn flour) and ½-cup warm water in Ball (canning) jars (make one of these corn flour mixtures for each of the two pots of chili). Cover and shake well until blended. Add the contents of Ball jars to each chili pot. Simmer and stir for 15 minutes.
The following ingredients will be added to each pot (more or less to taste and texture. Leave out whichever frozen veggies you don’t like/want in your chili):
- 1-can of black beans (rinsed and drained)
- 1-can of dark or light red kidney beans (rinsed and drained)
- ½-cup frozen, chopped carrots and peas mix
- ½-cup frozen corn
Heat the chili for about 30 minutes. Serve warm with suggested toppings.