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CHILI
CON CARNE
3 T. butter or olive oil
2 large onions, chopped
4 cloves garlic, minced
2 lbs. lean chopped beef
3 c. water
2-2/3 c. canned tomatoes
2 green peppers, chopped
1 t. celery seed
1/2 t. cayenne
2 t. cumin seed
1 bay leaf
4 T. chili powder
1/4 t. basil
2 t. salt
2 cans kidney beans
1. Heat butter in a large heavy casserole, add the onion and garlic and
saute until golden brown. Add the meat and brown.
2. Add remaining ingredients. Bring to a boil, reduce the heat and simmer,
uncovered, until the sauce is as thick as desired, or about three hours.
Add the kidney beans and heat through. Serve very hot.
Note: I serve the chili with warm tortillas, shredded jack cheese,
shredded iceberg lettuce, chopped onions, chopped ripe olives, guacamole,
taco sauce and sometimes taco shells, too.
8 servings
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