Chili Con Carne
Servings: 18
Preparation Time: 45 minutes
Ingredients:
- 2 pounds dry beans
- 2 tablespoons apple cider vinegar
- 1 tablespoon Tropical Traditions palm shortening
- 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
- 2 pounds chopped beef
- 1 large onion, chopped,
- 1 large green bell pepper, chopped
- 3 cloves garlic, pressed
- 4 tablespoons chili powder
- 1 tablespoon cocoa powder
- 1 tablespoon cumin
- 2 cans chopped tomatoes with jalapeños
- 24 ounces tomato paste
- 2 tablespoons Worcestershire sauce
- salt to taste
Directions:
Soak beans overnight (6 to 8 hours) in 16 cups cold water with vinegar. Drain, rinse, fill pot with enough water to cover one inch over the top of the beans, and turn on low heat.
Heat a medium-sized, cast-iron pan on medium-high and add palm shortening and coconut oil. Sear meat until dark brown on all sides. Transfer meat to the pot with beans. Cook onion, bell pepper, and garlic until slightly translucent. Add chili powder, cocoa powder, and cumin, and mix well. Transfer veggies to pot of beans. Add canned tomatoes, tomato paste, and Worcestershire sauce.
Cook for 24 hours on simmer, stirring occasionally. Top with fresh cilantro, avocado, sour cream, shredded cheese, diced tomato, or corn chips, if desired.
Makes enough to feed a large gathering or freeze some and thaw later for easy meals during the week.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
