Chili con carne - mexican style
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Ground beef |
| 3 | tablespoons | Bacon fat |
| 3 | xes | Onions, chopped |
| 4 | xes | Garlic cloves, chopped |
| 4 | tablespoons | Chili powder |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Flour |
| 1 | can | Tomatoes, large |
| 3 | xes | Bay leaves |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Red wine vinegar |
| 1½ | tablespoon | Brown sugar |
| 1 | pint | Black olives |
| 1 | can | Kidney beans, large |
Directions
In bacon fat, lightly brown onion and garlic. Remove. To the fat add chili that has been mixed with 1T flour. Make sure that there is enough fat or add more so that it mixes well. Stir until smooth. Add meat, stir until all the chili mixture is absorbed. Brown. Stir in tomatoes and cook gently for 20 mins. Add bay leaves, oregano, vinegar, and brown sugar. Cook 20 mins, add kidney beans. Cook slowly for 2 hrs then add olives. Source: Recipes 1st try: We cut ground beef to 1 lb. Really rich and spicy. Leftovers the following day were even better! 2nd try: We increased ground beef to 1½ lbs, used 1 med can kidney beans, and increased tomatoes to 2 cans. This was terrific!