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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chile Con Carne Recipe

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This recipe for Chile Con Carne is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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