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CHILLI CON CARNE Recipe

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This recipe for CHILLI CON CARNE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Stachler

Category:
Category:

Ingredients:  
Ingredients:  
2 cups pinto, kidney, and black beans (I usually use a can of each or more)
1 whole onion, chopped
salt and pepper to taste
1 cup vegetable, beef, or chicken stock or water
1 fresh or dried hot chile or jalapeno, chopped
1 or 2 tsp ground cumin or to taste (I like 2 tsp)
1 tsp fresh oregano or 1/2 tsp dried oregano
1 Tbsp minced garlic
2 cups chopped canned tomatoes
1 lb ground turkey (may substitute ground beef)
olive oil
shredded cheddar cheese (optional)

Directions:
Directions:
Cook ground meat with oil in skillet until meat has lost it's color. Add pepper, cumin, and oregano and mix together.

In large pot add the remainder of ingredients and stir. Simmer on medium to low heat, stirring occasionally. Add ground meat and continue to simmer about 1 hour.

Serve next day and top with shredded cheddar

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
90 minutes, mostly unattended
Personal Notes:
Personal Notes:
Chile is the best the next day after all the ingredients sit together.

 

 

 

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