Chili Con Carne

It Doesn’t Matter If You’re Black Or White

Football Chili

Chili Con Carne

This is a modified version of the recipe I found in, “The Fannie Farmer Cookbook” and it’s pretty much become our “First Night Camping” meal because I can make it ahead of time and just dump it in the pot to warm while we’re setting up camp.  Beans are optional and I like to serve it with shredded sharp cheddar cheese.  Ground beef can be used, but I prefer the chunks of beef.  I think everyone else does too.

4 tbsp shortening
2 medium or 1 large white onion, chopped
6 cloves of minced garlic
3 lbs beef chuck, cut into 1-inch cubes
1 tsp salt
4-6 tbsp chili powder
1 tbsp cumin
1 tbsp dried oregano
Cayenne pepper to taste
2 beef bullion cubes
4 cups hot water
1 can chili or kidney beans, optional

Heat the shortening in a large pot.  Stir in the onions and garlic and cook until soft.  Add the beef and salt and cook until the meat loses its pink color.  Add the chili powder, cumin, oregano, and cayenne and continue to cook about 5 minutes.  Add the bullion cubes, and hot water and stir to combine, making sure the bullion cubes are dissolved.  Add the beans and simmer – partially covered – for about 2 hours, stirring occasionally.  Serve in large bowls with shredded cheese, sour crème and chopped green onions.

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