Bowl of Red Chili Con Carne |
|
 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
|
This is from Celebrate San Antonio Cookbook. Ingredients:
2 (16 ounce) cans tomatoes, undrained |
4 cups water |
5 lbs coarse lean ground beef |
2 large onions, diced |
5 tablespoons shortening |
3 garlic cloves, minced |
4 bay leaves, broken |
2 teaspoons oregano |
4 teaspoons ground cumin |
2 teaspoons salt (more or less to taste) |
6 tablespoons chili powder or 6 tablespoons cayenne or 6 tablespoons black pepper |
3 tablespoons fresh cilantro or 1 teaspoon fresh coriander |
3 -5 tablespoons flour |
Directions:
1. In a blender, puree tomatoes.
2. In a 2-gallon kettle, pour water & tomatoes & begin cooking over medium heat.
3. In a skillet, brown beef & onion in shortening.
4. In kettle with tomatoes, add beef, onions, garlic, bey leaves, oregano, cumin, salt, chili powder / pepper.
5. Bring to a boil & reduce heat to simmer for 2.5 - 3 hours.
6. Add water if chili gets too thick during cooking.
7. Add cilantro 30 minutes before chili is ready.
8. Mix flour with cold water or tomato juice to form a paste & add to chili to thicken.
9. Stir thoroughly.
10. Chili is best made at least 1 day before serving.
|
|