"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for CHILI CON CARNE, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Yost
Added: Sunday, July 27, 2008


3-1/2 pounds top round steak, cut in 1/2" cubes
5 tablespoons oil
2 cups coarsely chopped onion
4 cloves garlic, minced
4 tablespoons chili powder
1-1/2 teaspoons oregano
1-1/2 teaspoons ground cumin
1 teaspoon crushed red peppers
2 cups beef broth
1 can (1 pound-13 ounce) whole tomatoes
1 6 ounce can tomato paste
1 tablespoon salt
1 teaspoon sugar
1-2 tablespoons yellow cornmeal

Pat meat dry with paper towels. Heat 3 tablespoons of the oil in a large heavy pot. When hot, add the meat, all at once. Sear it, turning constantly until the pieces are lightly browned, about 3 to 4 minutes. Use a spoon to do this. Transfer the meat to a bowl. Add the remaining 2 tablespoons of oil to the pot. Add the onion and garlic and saute until the onion is wilted, but not browned. Stir in the chili powder, oregano, cumin, and crushed red peppers and mix well until onions are coated. Add the broth, can of tomatoes (juice and all), tomato paste, salt and sugar, mixing well. Break up the tomatoes with the back of the spoon. Put meat back in pot, cover and simmer the chili for one hour. Uncover and simmer for 40-50 minutes until meat is very tender. Cool, cover and refrigerate overnight. To serve, bring to a boil, simmer until heated through. If the chili is very soupy, do not cover the pot, but if it is of good consistency heat it covered. When hot, thicken, if necessary by sprinkling corn meal over chili and stir well, starting with 1 tablespoon of cornmeal. Add an additional tbsp. of cornmeal if the chili still seems to be too runny. Serve with rice.




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