chili con carne

3 lbs ground chuck
2 cans kidney beans, drained
40 oz. canned tomatoes, juices drained (keep them though)
1/4 c medium-hot chili powder
1 T ground cumin
1 t dried oregano
1/2 t cayenne pepper
2 T kosher salt
1 t freshly ground pepper
5 cloves garlic, minced
1 large sweet onion, diced
1 T blackstrap molasses
2-3 T olive oil

in a large, heavy dutch oven, heat olive oil over med-hi heat. dump in ground chuck and break up with a large spoon. add ground black pepper and brown thoroughly. add chili powder, oregano, and cumin and stir for a couple minutes. add onions and garlic and cook till just soft. add salt. stir well and add tomatoes and beans.

cook covered over med-lo heat for 20 mins, then turn heat down to low and cook 40 more minutes. taste and adjust chili powder, black pepper and salt, if necessary. add cayenne pepper, stir well and cover. cook 30 mins. add molasses, uncover and turn off heat.

garnish with minced onion, sour cream, monterey jack or longhorn cheese.