Chili Con Carne(Farm Journal Cookbook, Circa 1959)
Chili Con Carne(Farm Journal Cookbook, Circa 1959) is an moderately easy dinner. Made with 8 c. dried kidney beans (4 lb.), 4 c. onions, chopped, 2 c. shortening, 2 cloves garlic, crushed and 20 lb. ground beef, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Wash beans and soak overnight in water to cover; drain.
DO NOT SEASON.
Cover with freshly drawn water and simmer until tender, or use 2 cans (6 lb., 12 oz. each) kidney beans.
Brown onion slightly in hot shortening in heavy skillet; add garlic.
Add ground beef and pork and cook until browned, stirring occasionally with fork to break up meat.
Add cooked, drained kidney beans.
Stir in tomatoes, chili powder, salt, pepper and sugar.
Simmer 1 1/2 hours to blend flavors.
Makes 50 servings of 1 1/2 cups each.
If chili needs to be thinned, add 8 beef bouillon cubes dissolved in 2 quarts boiling water.
π· Perfect Pairings
Complete your meal with these
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