Chili con carne #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef in 1-inch cubes |
| 1 | pounds | Fresh pork |
| 2 | tablespoons | Oil or beef suet |
| 1 | medium | Onion; chopped finely |
| 4 | Cloves garlic; chopped fine | |
| 3 | tablespoons | Water |
| 1 | quart | Ripe tomatoes -or- |
| 1 | can | (large) tomatoes; undrained |
| 1 | cup | Chile pepper pulp -or- |
| 6 | tablespoons | Chili powder mixed with |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Oregano |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Salt |
| 3 | Bay or laurel leaves | |
| 2 | cups | Dry red beans |
| ⅓ | pounds | Salt pork -or- |
| 3 | tablespoons | Beef suet |
| ¼ | teaspoon | Oregano |
Directions
BEANS
In large covered cooking pot, melt beef suet & brown onion & garlic. Add meat & water. Cover & steam well for 5 minutes. Rub tomatoes through colander & add to meat. Stir in chili pepper pulp & cook 20 minutes (if using chili powder, mix powder & flour into enough cold water to form paste before adding to meat). Stir until smooth & add meat. Add oregano, cumin, salt & bay leaves & cook slowly about 2 hours. Add a little water to keep from burning but add as little as possible. Serve over beans. BEANS: Sort beans carefully, throwing away bad ones. Soak beans overnight in room temperature water. Drain off water & place beans in large cooking pot & cover with fresh cold water. Add salt pork & oregano. Boil over medium heat 4-6 hours or until beans are nice & tender. Add water as water boils away.
Remove from water & drain. Serve by pouring chili sauce over beans. Never, under any circumstances, cook beans with the chili sauce. (If you are in a hurry, use 2 lbs canned red beans. In this case drain beans & put in a pot & fill with cold water. Add salt pork & oregano & boil for 5 minutes. Drain & serve with the chili sauce.)
BILL BROTHERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .