Chili Con Carne with Ground Meat

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ¼ pound beef suet, or 3 tablespoons corn oil
  • 3 tablespoons water
  • 2 cups finely chopped onions
  • ¾ pound ground sirloin steak
  • ¾ pound ground pork
  • 2 garlic cloves, finely minced
  • 3 to 5 tablespoons chili powder, or according to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin seeds
  • 4 cups canned Italian plum tomatoes
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 tablespoon red wine vinegar
  • teaspoons sugar


  • Heat the suet and water in a deep skillet or casserole and cook, stirring, until much of the fat has been rendered. The water will evaporate. Remove and discard the piece of suet and pour off all but 2 tablespoons of the rendered fat.
  • Add the onions, and when wilted and translucent, add the beef and pork. Stir with the side of a kitchen spoon to break up the meat. Add the garlic and chili powder. Crush the oregano in the palm of the hand and add it. Crush the cumin seeds in a mortar or blender and add it. Add the tomatoes and stir to blend thoroughly. Bring to the boil and add the remaining ingredients. Partly cover and simmer about 1 hour, stirring occasionally. Skim off the fat as it accumulates.


Add a drained can of kidney or pinto beans to the chili. Serve the chili, if desired, with a dollop of sour cream on each serving or with lime wedges to be squeezed onto it.