Chili Con Carne Texas Style

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Preparation info

  • 6

    cups
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1½ pounds ground beef
  • 2 medium onions, chopped
  • 1½ teaspoons salt
  • 2 teaspoons ground turmeric
  • 1 tablespoon ground coriander
  • 2 tablespoons mole or chili powder
  • 1 teaspoon chopped hot green pepper (fresh or canned)
  • 1 cup peeled Italian plum tomatoes or 4 medium tomatoes, peeled and chopped

Method

  1. In a skillet cook all the ingredients except the tomatoes for ten minutes, stirring to break up the meat.

  2. Add the tomatoes and simmer, covered, for twenty minutes.

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