Chilli con Carne

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

Originally from Texas and Mexico, Chilli con Carne is now eaten throughout the United States, no doubt because it is such a tasty economical dish and can be ‘stretched’ by adding more beans. With long, slow simmering the beef and beans turn into a fragrant, brown, spicy stew, always popular with the young. It goes well with a green salad.