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Chili con Carne with Toppings

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I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe:

Ingredients Edit

Toppings (optional) Edit

Directions Edit

  1. Heat the oil in a large (6- to 8-quart) cast-iron Dutch oven over medium-high heat for 1 minute.
  2. Add the beef and cook, turning the beef often so it browns on all sides, 7 to 9 minutes.
  3. Using a slotted spoon, transfer to a bowl and reserve.
  4. Add the chorizo to the Dutch oven and cook, stirring constantly, until browned, 8 minutes.
  5. Using a slotted spoon, transfer the chorizo to the bowl with the beef and reserve until ready to use.
  6. Add the onion and garlic to the Dutch oven and cook, stirring, for 1 minute.
  7. Add the reserved meats, jalapeño chiles, green chiles, chili powder, cumin, and oregano and mix until combined.
  8. Stir in the tomatoes, ale, tequila, beef broth, cocoa powder, and cinnamon until well blended.
  9. Bring to a boil.
  10. Reduce the heat to medium-low and simmer, stirring often, for 2 hours.
  11. Season with salt, pepper, and brown sugar.
  12. Serve hot, passing the toppings separately, if desired.

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