Chili Con Carne

Name: Chili Con Carne
Yield: 4 servings
Cuisine: United States
Ingredients: 3 tablespoons olive oil; 2 cups cooked pinto beans; 1½ teaspoons salt; ¼ cup chopped fresh basil or 1 tablespoon dried basil; 2 tablespoons chili powder, or more; 1 bay leaf; ¼ teaspoon crushed red pepper; ½ teaspoon dried orégano; 1 can (6 ounces) tomato paste; 1 cup tomato sauce, fresh or canned; 1 large onion, minced; 1 garlic clove, minced; 1 pound beef round, ground

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound beef round, ground
1 large onion, minced
1 garlic clove, minced

Method

Sauté the beef, onion and garlic slowly in the oil.
Add the tomato sauce, tomato paste, and seasonings. Continue simmering over low heat for about ten minutes.
Add the beans, cover, and simmer for one hour or longer. If additional liquid is needed, add beef stock so that the mixture has the consistency of soup.