Chili Con Carne

Oxmoor House
about 2 quarts


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2 pounds lean beef for stewing, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons chili powder
2 cloves garlic, minced
1 large onion, chopped
2 tablespoons suet
1 tablespoon vegetable oil
1 quart hot water
2 teaspoons salt
1 (15-ounce) can chili beans, undrained


Combine first 4 ingredients in a large bowl; set aside.

Sauté onion in suet and oil in a large Dutch oven until tender. Add meat mixture; mix well. Simmer 15 minutes, stirring frequently. Gradually add water, stirring constantly; stir in salt. Simmer, uncovered, 1 1/2 hours or until meat is tender. Stir in beans; heat thoroughly.

Ladle into individual serving bowls, and serve immediately.

Created date

February 2010