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Chili Con Carne

Western.Chefs's picture
Ingredients
  Beef chuck/Round beef rump 1⁄2 Pound, ground
  Boiling water 1⁄2 Cup (8 tbs)
  Canned tomatoes 1 Cup (16 tbs)
  Chili powder 1 1⁄2 Tablespoon
  Cold water 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Granulated sugar 1 Teaspoon
  Peeled garlic cloves 1 1⁄2 Small, minced
  Canned red kidney beans 2 Cup (32 tbs), or cooked
Directions

Cook the onions and green pepper in the hot fat in a skillet until tender.
Add the ground beef and cook, uncovered, until it starts to sizzle and is brown.
Add the boiling water and tomatoes, then the chili powder mixed to a smooth paste with the cold water, salt, sugar, and minced garlic.
Cover and simmer for 1 hr.
Then uncover, and simmer 1/2 hr longer or until the meat is tender.
Add a little hot water if the mixture thickens before the meat is done.
Finally add the kidney beans and heat.
If preferred slightly thinner, stir in about 1/4 c hot water just before serving.
1 1/3 c diced tomatoes may replace canned tomatoes.
Lamb or veal breast or shoulder may replace beef.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Chili

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