Profrontation's Chili Con Carne - Mexican
Yield
12 servingsPrep
20 minCook
160 minReady
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ground beef
|
|
| 3 | tablespoons |
lard
bacon |
*
|
| 3 | each |
onions
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 4 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | can |
tomatoes
large |
*
|
| 3 | each |
bay leaves
|
*
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 ½ | tablespoons |
brown sugar
|
|
| 1 | pint |
black olives
|
*
|
| 1 | can |
red kidney beans
large |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ground beef
|
|
| 45 | ml |
lard
bacon |
*
|
| 3 | each |
onions
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 6E+1 | ml |
chili powder
|
|
| 15 | ml |
cumin
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | can |
tomatoes
large |
*
|
| 3 | each |
bay leaves
|
*
|
| 15 | ml |
oregano
|
|
| 15 | ml |
red wine vinegar
|
|
| 23 | ml |
brown sugar
|
|
| 473 | ml |
black olives
|
*
|
| 1 | can |
red kidney beans
large |
*
|
Directions
In bacon fat, lightly brown onion and garlic.
Remove.
To the fat add chili that has been mixed with 1 tablespoon flour.
Make sure that there is enough fat or add more so that it mixes well.
Stir until smooth.
Add meat, stir until all the chili mixture is absorbed. Brown.
Stir in tomatoes and cook gently for 20 minutes.
Add bay leaves, oregano, vinegar, and brown sugar.
Cook 20 minutes, add kidney beans.
Cook slowly for 2 hours then add olives.
