Emily's Chili Con Carne with Beans

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Title: Emily's Chili Con Carne with Beans
Yield: 4 Servings
Categories: Meat


1 lb Lean hamburger
2 tb Peanut oil
1 lg Yellow onion; chopped
3 Cloves garlic; crushed
3 tb Hot chili powder to taste
1 tb Whole cumin seeds
1 tb Worcestershire sauce
1 cn (28-oz) tomatoes; pureed in
-a blender
1 Sweet bell pepper; chopped
1 lb Dried kidney beans; soaked
-and cooked (see "Texas
-Chili" reicpe)


My mother, Emily Smith, doesn't even remember where she picked up this
recipe, but she has been making it since I was a child. It is pretty basic
American chili, but you can soup it up with cayenne, Tabasco, more chili
powder, or anything else you can think of.

Brown the beef in the oil, along with the onion, garlic, and chili
powder. When the meat is brown and the onion clear, drain the fat and add
remaining ingredients, including the beans. Simmer for at least 1-1/2 hours
or until all is flavorful and the beans are very tender. This is better the
second day.

NOTE: My mother is convinced that cooking the chili powder with the meat
is much better than simply putting the chili powder into the total mixture.
I am convinced as well!



From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.