Chili Con Carne de Edythe
2 tablespoons salad oil
3 medium onions, chopped (about
2 1/2 cups)
2 cloves garlic, crushed
2 pounds ground beef (venison)
1 can (28 ounce) tomatoes, undrained
1 can (6 ounce) tomato paste
1 can (4 ounce) chopped green chiles
3 tablespoons chili powder
1 tablespoon ground cumin
1 bay leaf
2 1/2 teaspoons salt
6 whole cloves (like you stick on outside of baked ham)
1/4 teaspoon cayenne pepper
2 cans (15 ounce) red kidney beans, drained
In a Dutch Oven, heat salad oil. Add onions and garlic, saute until tender, about 5 minutes, stirring occasionally, for about 2 hours. Add drained beans to chili. Cook until just heated through.
Yields 10 cups.
Can be prepared in advance. Cover and refrigerate up to 24 hours. Can be frozen and stored up to 2 months. If frozen, thaw in refrigerator overnight. Cook over low heat about 30 minutes, stirring occasionally until heated through.
Roswell Register April 25, 1902
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My tweeks to this recipe:
1. "Real" Chili does not have beans so I deleted that item.
2. Since no beans I added a can of spicy mexican diced tomatoes.
3. I doubled the cloves to 12 and crushed those cloves.
4. I doubled the cayenne pepper.
My comments:
This chili will fool ya. It starts out innocent and sweet with the cloves then you feel the mild heat of the doubled cayenne pepper coming on later.
2 tablespoons salad oil
3 medium onions, chopped (about
2 1/2 cups)
2 cloves garlic, crushed
2 pounds ground beef (venison)
1 can (28 ounce) tomatoes, undrained
1 can (6 ounce) tomato paste
1 can (4 ounce) chopped green chiles
3 tablespoons chili powder
1 tablespoon ground cumin
1 bay leaf
2 1/2 teaspoons salt
6 whole cloves (like you stick on outside of baked ham)
1/4 teaspoon cayenne pepper
2 cans (15 ounce) red kidney beans, drained
In a Dutch Oven, heat salad oil. Add onions and garlic, saute until tender, about 5 minutes, stirring occasionally, for about 2 hours. Add drained beans to chili. Cook until just heated through.
Yields 10 cups.
Can be prepared in advance. Cover and refrigerate up to 24 hours. Can be frozen and stored up to 2 months. If frozen, thaw in refrigerator overnight. Cook over low heat about 30 minutes, stirring occasionally until heated through.
Roswell Register April 25, 1902
-------------------------------------------------------------------------------------
My tweeks to this recipe:
1. "Real" Chili does not have beans so I deleted that item.
2. Since no beans I added a can of spicy mexican diced tomatoes.
3. I doubled the cloves to 12 and crushed those cloves.
4. I doubled the cayenne pepper.
My comments:
This chili will fool ya. It starts out innocent and sweet with the cloves then you feel the mild heat of the doubled cayenne pepper coming on later.
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