Emily's chili con carne with beans

Yield: 4 Servings

Measure Ingredient
1 pounds Lean hamburger
2 tablespoons Peanut oil
1 large Yellow onion; chopped
3 Cloves garlic; crushed
3 tablespoons Hot chili powder to taste
1 tablespoon Whole cumin seeds
1 tablespoon Worcestershire sauce
1 can (28-oz) tomatoes; pureed in a blender
1 Sweet bell pepper; chopped
1 pounds Dried kidney beans; soaked and cooked (see "Texas Chili" reicpe)

SERVES 4-6

My mother, Emily Smith, doesn't even remember where she picked up this recipe, but she has been making it since I was a child. It is pretty basic American chili, but you can soup it up with cayenne, Tabasco, more chili powder, or anything else you can think of.

Brown the beef in the oil, along with the onion, garlic, and chili powder. When the meat is brown and the onion clear, drain the fat and add remaining ingredients, including the beans. Simmer for at least 1-½ hours or until all is flavorful and the beans are very tender. This is better the second day.

NOTE: My mother is convinced that cooking the chili powder with the meat is much better than simply putting the chili powder into the total mixture.

I am convinced as well!

TIME INCLUDES OVERNIGHT SOAK OF BEANS

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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