Chili Con Carne (or Texas style chili) recipe

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Chili Con Carne (or Texas style chili) recipe

hearty ground beef, kidney bean and chili mixture:

1 tbsp salad oil
2 lbs lean ground beef
1 cup coarsely chopped onion
1/4 cup diced green pepper
2 large garlic cloves, minced
2 16-oz cans tomatoes OR 4 cups chopped, peeled fresh tomatoes
1/4 - 1/3 cup chili powder
1 1/2 tsp. salt
2 16 - 17oz cans red kidney or pinto beans (you can use dried beans, cooked to equivalent)

In 5-quart dutch oven or big pot, over med-high heat, in hot salad oil, cook ground beef, onions, green pepper and garlic until onion is tender, about 10 minutes, stirring frequently.

Add tomatoes and their liquid, chili powder and salt; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

Stir in beans and their liquid; heat. Serve in soup bowls with choice of accompaniments (cheese, lettuce, avacados, onions, green pepper, corn tortillas, chips, etc.)

Texas-Style Chili
For ground beef, substitute 1 two-pound beef chuck underblade steak boneless, cut into 1/2-inch cubes. Cook as in steps 1 and 2, but simmer 1 1/2 hours or until fork tender. Omit beans, serve as above.