Chili con Carne

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1963

  • About


  • 2 pounds lean beef
  • 1 pound fresh pork
  • 1 Spanish


Cut beef and pork into bite-sized cubes, trimming fat as you go. Brown meat, chopped onion and chopped garlic in bacon fat in a thick-bottomed, flame-proof casserole.

Cover meat with boiling beef stock; bring again to the boil; cover casserole and simmer gently for about 1 hour.

Blend chili powder with flour in a little of the hot pan juices and add to the casserole at the same