Recipes

HOT, HOT CHILI CON CARNE
  • Ingredients
  • 3 pounds lean ground beef
  • 2 pounds lean round or flank steak
  • 5 tablespoons vegetable oil
  • 5 cups of finely chopped onions
  • 4 cloves finely minced garlic
  • 6 to 8 tablespoons pure chili powder
  • 2 tablespoons oregano
  • 2 teaspoons ground cumin
  • 1 heaping teaspoon crushed red peppers
  • 1 can (10-1/2 oz.) condensed beef broth
  • 2 cans (15 oz.) tomato sauce
  • 1 can (12 oz.) tomato paste
  • 1 heaping tablespoon salt
  • 1 teaspoon black pepper
  • 1 or 2 tablespoons commeal or masa flour (optional)
  • pound small dry red kidney beans (optional)
  • pinto beans)
  • 1 cup of beer as thinner when needed
Directions
  1. Soak washed beans overnight in 1-1/2 quarts water with a pinch of salt
  2. Cook slowly next day, 2 to 3 hours, until tender
  3. Add water if they cook down. Heat oil in large heavy iron pot, add onions, and sim- mer 30 minutes until golden
  4. Add meat gradually, sear- ing and turning constantly until meat starts to brown
  5. Add garlic, beef broth, tomato sauce and paste
  6. Stir well until blended
  7. Slowly add chili powder and other sea- sonings
  8. Mix well, stirring thoroughly
  9. Cover, and cook at lowest heat for 3 to 4 hours. Add cooked beans, stir well and let cool
  10. Allow to age in the refrigerator for 12 hours (you can skim the fat off the top) then reheat and serve
  11. Makes about 1 gallon
  12. Serves 8 to 10.


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