Chili Con Carne PDF Print E-mail

 Recipe for October 18, 2009

This recipe is time-tested and a favorite of all who partake.  It comes from a 1953 edition of a Better Homes and Gardens Cookbook.  It’s a perfect time of year to make it for yourself or your family.  It is easily doubled and leftovers can be popped into your freezer for a later meal.

 

  • 2 ½ cups of canned, red kidney beans
  • 1 large onion*, chopped                
  • 1 green pepper*, chopped                   
  • 1 pound ground beef*                    
  • 3 tablespoons fat, if needed                    
  • 3 ½ cups tomatoes
  • 1 ½ teaspoons salt
  • Dash paprika
  • 3 whole cloves
  • 1 bay leaf
  • 1 to 2 tablespoons chili powder
  •  

Brown onion, green pepper and meat in hot fat.  Add tomatoes, beans and seasonings. Bring to a slow boil, reduce heat and continue cooking for at least an hour.  Makes 6 servings.

 

Cooks recommendation:

 

The ground beef won’t need much “fat” while browning unless it is very lean.   Use 2, 14 oz. cans of kidney beans and a 28 oz. can of diced tomatoes.  San Marzano tomatoes are the best.

 

 


* Ingredients can be found at the market