directions
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1
Soak washed beans overnight in 1-1/2 quarts water with a pinch of salt
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2
Cook slowly next day, 2 to 3 hours, until tender
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3
Add water if they cook down. Heat oil in large heavy iron pot, add onions, and sim- mer 30 minutes until golden
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4
Add meat gradually, sear- ing and turning constantly until meat starts to brown
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5
Add garlic, beef broth, tomato sauce and paste
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6
Stir well until blended
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7
Slowly add chili powder and other sea- sonings
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8
Mix well, stirring thoroughly
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9
Cover, and cook at lowest heat for 3 to 4 hours. Add cooked beans, stir well and let cool
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10
Allow to age in the refrigerator for 12 hours (you can skim the fat off the top) then reheat and serve
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11
Makes about 1 gallon
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12
Serves 8 to 10.
HOT, HOT CHILI CON CARNE
ingredients
- 3 pounds lean ground beef
- 2 pounds lean round or flank steak
- 5 tablespoons vegetable oil
- 5 cups of finely chopped onions
- 4 cloves finely minced garlic
- 6 to 8 tablespoons pure chili powder
- 2 tablespoons oregano
- 2 teaspoons ground cumin
- 1 heaping teaspoon crushed red peppers
- 1 can (10-1/2 oz.) condensed beef broth
- 2 cans (15 oz.) tomato sauce
- 1 can (12 oz.) tomato paste
- 1 heaping tablespoon salt
- 1 teaspoon black pepper
- 1 or 2 tablespoons commeal or masa flour (optional)
- pound small dry red kidney beans (optional)
- pinto beans)
- 1 cup of beer as thinner when needed