Award Winning Chile Con Carne |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I got this years ago from an old friend. He said it won the Texas Chili Cookoff and was published in Playboy Magazine in the mid 1970s. It's become a tradition with our grown up kids. Ingredients:
2 1/2 lb. extra lean ground beef |
2 14 oz. cans of pinto beans drained (or 1 cup dry pintos soaked overnight and cooked per package directions) |
1 tblspn finely minced garlic |
1 cup finely minced onion |
1 large green bell pepper minced |
2 anaheim green chili peppers minced (use hotter peppers to taste) |
1 teaspn oregano |
3 tblspns chili powder (again, to taste, i use 1 1/2 t) |
1 teaspn ground cumin |
1/4 teaspn cayenne pepper |
1/2 teaspn black pepper |
1 tblspn paprika |
1 large bay leaf |
3 tblspns flour |
49 oz. can of chicken stock |
2 teaspns sugar |
1/4 cup cracker crumbs |
Directions:
1. Brown the meat in a large, heavy pan or dutch oven until red color is gone, chopping fine with spatula while turning.
2. Add the four minced veggies and six spices grouped above.
3. Stir well and saute 5 minutes.
4. Add flour, stir in well.
5. Add bay leaf and broth, bring to boil, reduce heat and simmer one hour.
6. Stir in sugar and cracker crumbs, then add beans, simmer 10 minutes, salt to taste.
7. Sometimes I use one can of pinto beans and one can of kidney beans.
8. My favorite way to serve any chili is on top a bed of spaghetti noodles, then topped with a liberal amount of chopped fresh onion, topped with a liberal amount of shedded cheese, served with oyster crackers.
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