Joy of Cooking’s chili con carne – verbatim

  • 2 to 3 tablespoons bacon drippings or butter
  • 1/2 cup chopped onion
  • 1/2 clove garlic, chopped
  • 1 to 2 pounds ground beef or lamb
  • 1 1/4 cups canned tomatoes
  • 3 to 4 cups canned kidney beans
  • 3/4 teaspoon or more salt
  • 1/2 bay leaf
  • 1 teaspoon sugar
  • 1/4 cup dry red wine (optional)
  • 2 teaspoons to 2 tablespoons chili powder (according to taste and strength of chili powder)
  1. Melt the drippings or butter and, once heated, saute the onion and garlic before adding the ground meat. Stir and saute the meat until well done.
  2. Add the tomatoes, kidney beans, salt, bay leaf, sugar, wine and chili powder. Cover and simmer about 1 hour or longer.

The longer it cooks, the thicker it becomes and the better it tastes. Or make it a day ahead and reheat. Serve with tortillas or crackers or serve over cooked spaghetti garnished with chopped onions or shredded cheese. Serves eight to 12.


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