Chile Con Carne

Recipe Ingredients

4 tablespoons	60ml	Salad oil
1 cup	62g / 2.2oz	Thinly sliced onions
1/2 cup	73g / 2.6oz	Diced green pepper
1 lb	454g / 16oz	Ground chuck
1 1/2 cups	355ml	Barley water
2 cups	125g / 4.4oz	Canned tomatoes
3 tablespoons	45ml	Chile powder
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Sugar
2		Garlic cloves - minced
4 cups	640g / 22oz	Cooked or canned kidney beans

Recipe Instructions

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook over low heat 1 hour. Add the beans and cook 30 minutes. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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