Try this Chili Con Carne #1 recipe, or contribute your own.

Still searching for what to cook ?

Name: Chili Con Carne #1
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 lb Beef in 1-inch cubes; 1 ts Cumin; 1 tb Salt; 3 Bay or laurel leaves; 4 Cloves garlic; chopped fine; 2 tb Oil or beef suet; 1 tb Oregano; 1/4 ts Oregano; 1 md Onion; chopped finely; 2 c Dry red beans; 1/3 lb Salt pork -or-; 3 tb Water; 1 c Chile pepper pulp -or-; 1 lb Fresh pork; 3 tb Beef suet; 1 tb Flour; 1 cn (large) tomatoes; undrained; 6 tb Chili powder mixed with; 1 qt Ripe tomatoes -or-

Find the most delicious recipes here

INGREDIENTS

2 lb Beef in 1-inch cubes
1 ts Cumin
1 tb Salt
3 Bay or laurel leaves
BEANS
4 Cloves garlic; chopped fine
2 tb Oil or beef suet
1 tb Oregano
1/4 ts Oregano
1 md Onion; chopped finely
2 c Dry red beans
1/3 lb Salt pork -or-
3 tb Water
1 c Chile pepper pulp -or-
1 lb Fresh pork
3 tb Beef suet
1 tb Flour
1 cn (large) tomatoes; undrained
6 tb Chili powder mixed with
1 qt Ripe tomatoes -or-

Servings

INSTRUCTIONS

In large covered cooking pot, melt beef suet & brown onion & garlic. Add meat & water. Cover & steam well for 5 minutes. Rub tomatoes through colander & add to meat. Stir in chili pepper pulp & cook 20 minutes (if using chili powder, mix powder & flour into enough cold water to form paste before adding to meat). Stir until smooth & add meat. Add oregano, cumin, salt & bay leaves & cook slowly about 2 hours. Add a little water to keep from burning but add as little as possible. Serve over beans. BEANS: Sort beans carefully, throwing away bad ones. Soak beans overnight in room temperature water. Drain off water & place beans in large cooking pot & cover with fresh cold water. Add salt pork & oregano. Boil over medium heat 4-6 hours or until beans are nice & tender. Add water as water boils away. Remove from water & drain. Serve by pouring chili sauce over beans. Never, under any circumstances, cook beans with the chili sauce. (If you are in a hurry, use 2 lbs canned red beans. In this case drain beans & put in a pot & fill with cold water. Add salt pork & oregano & boil for 5 minutes. Drain & serve with the chili sauce.) BILL BROTHERS From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Chili Con Carne #1

2 lb Beef in 1-inch cubes
1 ts Cumin
1 tb Salt
3 Bay or laurel leaves
 BEANS
4 Cloves garlic; chopped fine
2 tb Oil or beef suet
1 tb Oregano
1/4 ts Oregano
1 md Onion; chopped finely
2 c Dry red beans
1/3 lb Salt pork -or-
3 tb Water
1 c Chile pepper pulp -or-
1 lb Fresh pork
3 tb Beef suet
1 tb Flour
1 cn (large) tomatoes; undrained
6 tb Chili powder mixed with
1 qt Ripe tomatoes -or-

In large covered cooking pot, melt beef suet & brown onion & garlic. Add  meat & water. Cover & steam well for 5 minutes. Rub tomatoes through  colander & add to meat. Stir in chili pepper pulp & cook 20 minutes (if  using chili powder, mix powder & flour into enough cold water to form paste  before adding to meat). Stir until smooth & add meat. Add oregano, cumin,  salt & bay leaves & cook slowly about 2 hours. Add a little water to keep  from burning but add as little as possible. Serve over beans. BEANS: Sort  beans carefully, throwing away bad ones. Soak beans overnight in room  temperature water. Drain off water & place beans in large cooking pot &  cover with fresh cold water. Add salt pork & oregano. Boil over medium heat  4-6 hours or until beans are nice & tender. Add water as water boils away.  Remove from water & drain. Serve by pouring chili sauce over beans. Never,  under any circumstances, cook beans with the chili sauce. (If you are in a  hurry, use 2 lbs canned red beans. In this case drain beans & put in a pot  & fill with cold water. Add salt pork & oregano & boil for 5 minutes. Drain  & serve with the chili sauce.)    BILL BROTHERS    From <Simply Southern>, the Desoto School Mothers Assn, Helena-West  Helena, AR 72390.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (196g)
Recipe Makes: 12 Servings

Calories: 381
Calories from Fat: 243 (64%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 2.8g
Cholesterol 28.1mg		9 %
Sodium 201.1mg		7 %
Potassium 590.3mg		16 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 14.4g
Protein 11.3g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 381

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Taramosalata, 1 (Tarama Sauce, 1)

Sopapillas #1

3-2-1-1 Vinaigrette

by nancyschneider

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!