Chili con carne #1

Yield: 12 Servings

Measure Ingredient
2 pounds Beef in 1-inch cubes
1 pounds Fresh pork
2 tablespoons Oil or beef suet
1 medium Onion; chopped finely
4 \N 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 \N Bay or laurel leaves
2 cups Dry red beans
⅓ pounds Salt pork -or-
3 tablespoons Beef suet
¼ teaspoon Oregano


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.)


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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