Chili con carne 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Ground chuck |
| 6 | tablespoons | Bacon fat/ shortening |
| 3 | mediums | Chopped onions |
| 2¾ | tablespoon | Chopped garlic |
| 4 | tablespoons | Chili powder |
| 1 | tablespoon | Cumin powder |
| 1 | tablespoon | Flour |
| 1 | large | Can tomatos |
| 3 | Bay leaves | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Red wine vinegar |
| 1½ | tablespoon | Brown sugar |
| 1 | pint | Ripe black olives |
| 1 | large | Can red kidney beans |
Directions
In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth. Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatos and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatos at the time you put in the kidney beans, Serve with a bowl of crackers.