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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

American Chile Con Carne Recipe

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This recipe for American Chile Con Carne is from Little House of Refuge vol. 2, 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 pkgs Farmer John pork sausages
2; 16oz cans stewed tomatoes
2; 16 oz cans kidney beans
1 large yellow onion
1 large bell pepper
Black pepper
salt (optional)
Directions:
Directions:
Pre heat oven to 350 degrees

Peel, halve, and slice onion into 1/2 inch wedges. Core pepper and slice into 1/2 inch strips

Into a medium sized roasting pan, pour the canned tomatoes and kidney beans. Add sliced onion, and pepper, and the sausage. Season with pepper. ( salt is optional since the sausages and the canned vegetables have salt added)

Stir ingredients together well before placing roasting pan on oven to cook for one hour. Serve with baked potatoes.
Personal Notes:
Personal Notes:
This is actually better on the second day. Skim the congealed pork fat off first before heating on top of stove

 

 

 

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