Using Stocked Red (Tomato) Sauce: Chili con Carne

Heres's one way to turn your stocked Italian red (tomato) sauce into a hearty & warming, Tex-Mex style chili. Can be served by itself with some tortilla chips or bread. You can also use it for tacos, Chili Nachos, or filling for quesadilla. Great stocking food during cold winter.

Chili con Carne

• 1lb ground meat
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 jalapeño pepper, chpped
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp unsweetened cocoa powder
• 2 cups red (tomato) sauce
• 1 can kidney beans, drained 
• 1-2 bay leaves
• 1 cup beef broth (or chicken broth, or water)

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makes about 6 servings

1.  In a saucepan or Dutch oven (I use Le Creuset pot), cook garlic and onion till they turn golden and fragrant, add jalapeño and bell pepper, continue over medium heat-high heat. Once they are soft, add ground meat.
2. Add all of dried ingredients (chili powder, paprika, cayenne pepper, dried oregano, cumin, cocoa powder, and bay leaves), stir occasionally and brown the meat.
3. Stir in Tomato (red) sauce, bring to boiling. Reduce heat to low; cover and simmer for 30 min, stirring occasionally.
4. Stir in beans. Simmer for about 20 minutes, or until desired thickness.

Note: Adjust the amount of broth or water, depending on the thickness of your tomato (red) sauce.