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LOCATION: Recipes >> Chili >> Con Carne 06

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Chili Con Carne

3 pounds ground chuck
6 tablespoons bacon fat/ shortening
3 medium chopped onions
2 tablespoons chopped garlic
4 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon flour
1 large can tomatoes
3 bay leaves
1 teaspoon salt
1 tablespoon oregano
1 tablespoon red wine vinegar
1 1/2 tablespoons brown sugar
1 pint ripe black olives
1 large can red kidney beans

In 3-6 Tbsp of bacon fat/shortening, lightly brown the onion and
add the 4 cloves of garlic. Remove the onions and garlic with a
fork or a slotted spatula.

Add to the remaining fat the chili powder that has been mixed with
the 1 Tbsp flour. Make sure that there is enough fat in fryer. If
not, add a Tbsp or so, so that it mixes well. Stir until the mixture
is smooth.

Add the meat and stir it around until all the chili mixture is
absorbed. Then brown the meat, stirring it to get it brown, but
not burned. When brown, stir in the tomatoes and cook gently for
about 20 minutes. Then add the bay leaves, salt, oregano, red wine
vinegar, and brown sugar. Cook about another 20 minutes and then
add the red kidney beans. Cook slowly for about 2 hours. Then add
the ripe black olives, after cutting them into thin slices, and
use the pitted ones. and cook another 30 minutes. If the mixture
looks too thick, add another can of tomatoes at the time you put
in the kidney beans, Serve with a bowl of crackers.

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