Sunday Night Chili Con Carne With Beans |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I must be getting forgetful; I can't remember if I tried this recipe or not - being a mushroom lover, it sounds like something I would have tried. If you make it, let me know how it goes. It's from the Chili-Lovers' Cook Book and was submitted by Alice Adamson from Austin, Minnesota. Ingredients:
1 cup chopped onion |
1 teaspoon chopped fresh garlic |
1 1/2 lbs coarsely-ground ground beef |
3/4 lb fresh mushrooms, sliced |
1 teaspoon salt |
2 tablespoons chili powder |
1/4 cup water |
1/2 cup ketchup |
2 (10 ounce) cans beef consomme |
3 tablespoons cornstarch |
1 (15 ounce) can kidney beans |
Directions:
1. In a Dutch oven or large skillet, fry the beef, onion and garlic; drain off fat if necessary.
2. Add mushrooms and salt, and cook for 5 minutes.
3. Blend chili powder with 2 tbsp water and add to meat mixture.
4. Add ketchup and consomme and heat to a boil.
5. Blend corn starch with remaining water and add to meat; simmer 15 minutes.
6. Add undrained beans and simmer 10 minutes more.
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