CHILI CON CARNE
Source of Recipe
Suzie Bregg, my Jazz Dance Teacher in Ottawa, 1975
Recipe Introduction
Have been cooking this Chili Con Carne recipe as given to me by an old friend, and have added extra spices to it over the years. It is quite thick and loaded with extra beans.
List of Ingredients
- 3 TBSP fat
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 1/2 lb. ground beef (or ground turkey)
- 1 lb can Kidney Beans,drained (1 can white pinto beans, optional)
- 2 cloves garlic,chopped
- 1-10 oz can Heinz Tomato Soup
- 1-16 oz can stewed tomatoes (2 cups)
- 1 small can kernel corn
- 1-2 tsp Paprika
- 1 tsp Cayenne Pepper
- 2-3 TBSP Chili Powder
- 1-2 Bay leaves
- 1 tsp salt
- 1 tsp dry Oregano
- 1-2 tsp Cumin
- Pepper
Instructions
- Heat fat in a large skillet or pot. Add onion, green and red pepper and ground beef or turkey. Cook until meat is browned. Stir well. Drain of fat.
- Add remaining ingredients EXCEPT kidney beans & corn. Mix well. Cover and simmer 1-2 hours. Add tomato juice (V-8) or sauce if mixture gets too thick. Add kidney beans 7 corn the last 1/2 hour of cooking.
Final Comments
Yields 6-8 servings. I usually double my recipe and freeze it.
Note: I like it spicy, so I use more spices than recipe calls for.
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