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Chili Con Carne

Chili Con Carne

Oxmoor House JANUARY 1985

  • Yield: about 2 quarts

Ingredients

  • 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

Preparation

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.

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Chili Con Carne recipe

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