Chili Con Carne
|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|
|Granulated sugar||1 Teaspoon|
|Peeled garlic cloves||1 1⁄2 Small, minced|
|Canned red kidney beans||2 Cup (32 tbs), or cooked|
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.