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Chili - Chili con Carne
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Serves/Makes:6 or more

  • 1 lb (.5 kg). chopped meat
  • 3 tbsp (45 ml) fat, oil, crisco, etc.
  • 1 large onion, chopped (I use Spanish or Vidalia)
  • 1 large can tomatoes, chopped or diced
  • 1 10-1/2 oz (294 grm). can tomato soup
  • 1/2 tsp (2 ml). paprika
  • 1/8 tsp (1 ml). cayenne pepper
  • 1 bay leaf
  • 4 tbsp (60 ml) to 6 tbsp (90 ml) chili powder (the more you use the spicier it is)
  • 1 clove garlic,chopped
  • 1 tsp (5 ml). salt
  • 2 cans kidney beans, drained
  • 1 green pepper, chopped
  • Heat fat in large pot, Dutch oven, or skillet.
  • Add onion, green pepper, and chopped meat.
  • Cook until brown stirring occasionally.
  • Add next 6 ingredients; stir together.
  • Cover and simmer about 1 hour, stirring occasionally.
  • Add additional water if mixture is too thick.
  • Combine garlic and salt.
  • Add garlic mixture and kidney beans to meat mixture.
  • Stir well; heat to boiling.
The first time I made this recipe it called for 1 T. chili powder. I tasted the chili and could not taste the chili powder, so I kept adding more, so when I say 4 to 6 T. chili powder, you may want to start with 1 T. and work your way up like I did. Hope you enjoy!!!

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