"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chile Con Carne Recipe

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This recipe for Chile Con Carne, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. salad oil
3 medium onions, chopped
2 garlic cloves, crushed
2 lb. ground beef (we've always used our own, it really does taste different)
1 (28 oz.) can tomatoes (undrained)
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies
3 Tbsp. chili powder
1 Tbsp. ground cumin
1 bay leaf
2 1/2 tsp. salt
6 whole cloves
1/4tsp. cayenne pepper
2 (15 oz.) cans red kidney beans, drained

Directions:
Directions:
Heat salad oil; add onions and garlic. Saute until tender, about 5 minutes, stir­ring occasionally. Add ground beef and cook until brown, breaking up the pieces with a spoon. Spoon off fat. Add the tomatoes, tomato paste, chilies and seasonings. Simmer covered over low heat, stirring occasionally for about 2 hours. Add drained beans to chili. Cook just until heated through.

Number Of Servings:
Number Of Servings:
Makes 10 cups.
Personal Notes:
Personal Notes:
This is fast and good.

 

 

 

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