David's Recipe for Chili Con Carne

A one dish meal served in a bowl, like soup, although I have heard of heretics who dish it over rice.

Main Course, Tex-Mex

 
  • 3 pounds dried beans
  • About 3 quarts water for soaking the beans
  • About 2-1/2 quarts water for cooking the chili
  • 3 pounds ground meat
  • 2 onions
  • 1/2 cup olive oil
  • 1 clove garlic
  • At least 2 chilis
  • At least 2 tablespoons chili powder
  • 1 large can tomato paste
  1. Soak the beans in water overnight.
  2. Add enough water to the beans to cover them to a depth of a few inches above the beans themselves.
  3. Bring the beans to a boil and reduce to a simmer.
  4. Slice the onions and brown lightly in half of the oil. Add to the beans.
  5. Brown the meat lightly in the remaining oil and add to the beans.
  6. Chop fine the garlic and add to the beans.
  7. Saute the tomato paste lightly in the little oil remaining in the pan and mix into the beans.
  8. Holding them with a gloved hand, seed and chop the chilis. Mix into to the beans.
  9. Add the chili powder.
  10. Simmer about 2 more hours or until the beans are tender, stirring occasionally.



 
  
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