Chili Con Carne

Recipe from

Oxmoor House


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.


Oxmoor House Homestyle Recipes

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note