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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chili Con Carne Recipe

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This recipe for Chili Con Carne, by , is from Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eunice Martinez


3 lbs top round cut in " cubes.
2 cups coarsely chopped onions
4 Tbsp chili powder
1 tsp ground cumin
2 cups beef broth
1 1lb-13oz can whole tomatoes
1 tsp sugar
5 Tbsp oil
4 cloves garlic minced
1 tsp oregano
1 tsp red pepper
1 6oz can tomato paste
1 Tbsp salt
4 cans Kidney bean (2 light, 2 dark)

Pat meat dry with paper towels. Heat 3 Tbsp of the ol in a heavy pot.
When hot, add the meat all at once.
Sear it, turning constantly until all the pieces are lightly browned, about 3 - 4 minutes.
Use slotted spoon to transfer meat to a bowl.
Add the remaining 2 Tbsp of oil to the pot.
Add the onions and garlic, saute until the onion is wilted but not browned.
Stir in the chili powder, oregano, cumin and red pepper.
Mix well until onions are coated.
Add the broth, can of tomatoes with its juice, all the paste, salt and sugar, mixing well. Break up the tomatoes with the back of a spoon.
Put the meat back in the pot, cover and simmer for 1 hours.
Add kidney beans.
Uncover and simmer for 40-50 minutes until meat is very tender.
cool, cover and refrigerate overnight.
To serve: Bring slowly to a boil, simmer until heated through.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve over rice is optional.




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