Name: Chilli con Carne
Yield: Serves 4–6
Cuisine: American
Ingredients: 2 teaspoons (2 X 5 ml spoon) chilli powder; ½ teaspoon (2.5 ml spoon) ground cumin; salt and pepper; 2 medium-size onions, chopped; 3 tablespoons (3 X 15 ml spoon) sunflower oil; 1½ lb (675 g) lean stewing beef, cut into strips 3 inches (7 cm) long and ¼ inch (5 mm) wide; ¼ pint (150 ml) water; 15½ oz (439 g) can of red kidney or pinto beans; ½ teaspoon (2.5 ml spoon) dried oregano; 14 oz (397 g) can of chopped tomatoes; 2 cloves of garlic, chopped

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.