Chile Con Carne

I have been making this for more than a year and I don't get tired of it. I got the recipe in an email from some web sight that I was going to but I can't remember waht one.


Chile Con Carne
8 servings
INGREDIENTS
- Vegetable cooking spray
- 1 pound 95% lean ground beef
- 1-1/2 cups chopped onions
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1-2 tablespoons chili powder
- 2 teaspoons dried cumin
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground cloves - 2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
- 1 can (6 ounces) reduced-sodium tomato paste
- 3/4 cup beer or reduced-sodium beef broth
- 1 tablespoon packed light brown sugar
- 2-3 teaspoons unsweetened cocoa
- 1 can (15 ounces) red kidney beans, rinsed, drained
- Salt and pepper, to taste
- 1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
- 1/2 cup thinly sliced green onions and tops
- 1/2 cup fat-free sour cream
DIRECTIONS Spray large saucepan with cooking spray; heat over medium heat until hot.
Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes.
Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture.
Heat to boiling; reduce heat and simmer, covered, 1 hour.
Stir in beans and simmer, uncovered, to thicken, if desired.
Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.

Nutritional Information Per Serving (1 cup): Calories: 220, Fat: 3.6 g, Saturated Fat: 1 g, Cholesterol: 32.5 mg, Sodium: 224 mg, Protein: 21.9 g, Carbohydrate: 28.7 g Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat http://anchorage.craigslist.org/forums/?ID=47918328