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

Chili Con Carne Recipe

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This recipe for Chili Con Carne, by , is from The Anderson/Tarpley Family Cookbook Project, 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!

Contributor:  
Contributor:  
Grandma Craycraft--Betty Crocker

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef--I like to use 90% lean
1 medium onion
1 30 ounce can Brooks Hot Chili Beans
1 can Campbell's Tomato Soup
(I also use a bag of frozen tomatoes from Daddy's garden)
3 tablespoon chili powder
1 tablespoon flour
3 tablespoons water
1 teaspoon salt

Directions:
Directions:
Cook until browned, in 3 tablespoons butter or oil, ground beef and minced onion.

Add and cook 10 minutes Brooks beans and tomato soup.

Make into a paste and blend in...3 tablespoons chili powder, 1 tablespoon flour, 3 tablespoons water & 1 teaspoon salt.

Cook over low heat, stirring frequently, 45 minutes or longer.

Serve with crackers and cottage cheese.

Personal Notes:
Personal Notes:
This was the chili Grandma made. She would always make it on Halloween before we went trick or treating, as kids, unless Halloween was on a Sunday or Monday. Grandpa was the one who started putting cottage cheese in his chili. I don't know of anyone else who does this.

 

 

 

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