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Mexican Chili Con Carne

creative.chef's picture
Ingredients
  Kidney beans 1⁄2 Pound, soaked overnight
  Water 4 Cup (64 tbs)
  Lean beef/Lean veal 1 Pound, cut into 1-inch cubes
  Vegetable oil/Bacon fat 2 Tablespoon
  Canned tomatoes/Tomatoes- 2 fresh, peeled and cubed 16 Ounce (1 Can)
  Salt 1 Teaspoon
  Chili powder 1 1⁄2 Tablespoon
  Paprika 1 Tablespoon
Directions

MAKING
1) In a saucepan, cook the beans in the soaking water, over high heat for 2 to 3 hours or until tender.
2) Strain the beans, reserving the liquid.
3) In the non-stick pan, heat oil or bacon fat and brown the beef.
4) Stir in the beans along with tomatoes, salt chilli powder and paprika.
5) Pour enough of reserved liquid to just cover the beans.
6) Put the lid on and simmer for 8 to 10 hours.

SERVING
7) Serve hot over rice and garnish with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Interest: 
Holiday, Healthy
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Servings: 
6

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