CHILI CON CARNE

Sastojci

4-5 Cans Pinto Beans or Red Kidney Beans - Drained (15 oz. Cans)

6 Tbsp Unsalted butter

1 Tbsp Vegetable oil

1 1/2 Lb Chuck roast, cut into 2" X 1/2" strips

1 1/2 Lb Ground beef

2 Large onions chopped (2 C) (2 large onions would give me more than 2 C but that's what the recipe says)

2 Cloves Garlic - finely chopped. (I use more)

1/4 C Chili powder (not hot)

2 Large Tomatoes seeded and chopped (2 C)

1 C Canned Crushed tomatoes

3 X 4 Oz. Cans Chopped Green Chilies

1 tsp Brown sugar

1 Bay Leaf

1 Tbsp Worcestershire sauce

1/4 - 1 tsp Ground Hot Red Peppe

1/8 tsp Thyme - dried

1 1/4 - 2 C Beef broth

1/2 tsp Black pepper

Upute

Heat 3 Tbsp butter with oil in large heavy skillet over medium heat.

Pat beef strips dry and, working in batches, sauté in skillet until well browned.

Transfer to large heavy ovenproof pot or Dutch oven.

Add ground beef to skillet and cook over medium heat, breaking up lumps until lightly browned.

Drain beef and transfer to pot with beef strips.

Add remaining butter to skillet and stir in onion. Cook over medium heat for 3 minutes. Add garlic and cook 2 minutes.

Transfer to pot with meat.

In pot, stir in chili powder, chopped & crushed tomatoes, green chilies, sugar, bay leaf, Worcestershire sauce, hot pepper, thyme, 1 1/4 C beef broth, and black pepper.

Bring to boiling and cover.

Bake in moderate oven (350F) until meat is tender, 1 1/2 to 2 hours.

When meat is tender, stir in beans and bake uncovered for 30 minutes. Add more beef broth if chili gets too dry.

Bilješke

Recipe from Family Circle Magazine 11/6/1990 pp. 139, 142.

This recipe makes a lot and is mild enough for me, but can easily be made much hotter with more hot chili powder, etc.