Chili Con Carne (Chili With Meat) Recipe - Cooking Index
2 lbs | 908g / 32oz | Beef |
2 tablespoons | 30ml | Gerhard's chili powder |
2 | Garlic - minced | |
3 tablespoons | 45ml | Flour |
4 tablespoons | 60ml | Fat |
2 tablespoons | 30ml | Chopped suet |
1 tablespoon | 15ml | Onion - chopped (large) |
2 teaspoons | 10ml | Salt |
1 1/2 | Hot water | |
1 | Gerhard's Mexican style beans |
Use the cheaper cuts of meat and chop or cut in small chunks (do not grind). Mix thoroughly with Gerhard's Chili Powder, garlic and flour. Melt fat and suet in a large, deep pot and fry onion until tender before adding the meat mixture. Cook 15 minutes; add salt and gradually pour on the hot water. Simmer 45 minutes or until meat is tender. Then add the Gerhard's Mexican Style Beans and heat thoroughly before serving.
Variation: Add No. 1 can tomato puree and one teaspoon comino seed, curshed, to the chili mixture with the beans. Heat thoroughly before serving.
Source:
Gebhardt's Mexican Cookery for American Homes (1936)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.