Name: Chili con Carne
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: 4 cloves garlic, chopped; boiled red beans; 4 tablespoons chili powder; 1 pint good beef stock; salt and freshly-ground black pepper; 2 tablespoons bacon fat; 1 Spanish onion, finely chopped; 2 bay leaves; ½ teaspoon powdered cumin; rice; 2 pounds lean beef; 1 pound fresh pork; 1 tablespoon flour; ½ teaspoon oregano

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 pounds lean beef
1 pound fresh pork
1 Spanish

Method

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