Chili Con Carne

An easy chili recipe that cooks on the stove top to warm you on a cold day. From the "Better Homes and Gardens" Magazine October 1943.. its a perfect meal on a cold day. Serve with your favourite toppings like sour cream, cheese, onions, jalapenos alongside cornbread or buttered biscuits. 

I have made this recipe a few times and its very straight forward.. hubby really enjoys it. I have used canned kidney beans as well as soak your own and they are both very good.  

I did season the meat before browning. I also cut back on the salt slightly.... I would use your own judgement on that. And I did add a teaspoon of cumin as we like it... but as the original recipe says...

"Season as you like it from a whiff to tablespoons of chili powder"

1 pound cubed beef or pork

1½ cups red chili beans

31½ cups (1 No. 21½ can) tomatoes

1 large onion, sliced

1½ teaspoons salt

1 green pepper, chopped

Paprika

Cayenne pepper

3 whole cloves

3 tablespoons fat

1 bay leaf

1 to 2 tablespoons chili powder

 

• Soak chili beans overnight. 
• Simmer (do not boil) in salted water until tender. 
• Brown onion, green pepper, and meat in hot fat. 
• Add tomatoes and seasonings. 
• Simmer 2 hours, adding water if necessary. 
• Add beans; heat thoroly. 
• Serves 6.

Better Homes and Gardens Magazine
October 1943