Chili Con Carne
Mom always wrote the name of the lady who shared the recipe with her on the recipe. Mostly these caring ladies were called "Mrs Whoever," but I was really touched when I got to the bottom and saw the word: "Mother."
I can only assume she got this recipe from her mother. I was touched and it is the only one that I currently know that most likely came from my Grandmother who lived in Utah and was born in 1869.
Some of the ingredients are old tyme -- I will update them as I go along.
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- 1 pt
- kidney beans (today: 2 cups cooked, or 1 can)
- 2 c
- chopped beef (today: 3/4 pound ground beef)
- 1 tsp
- 1/4 c
- suet forced through food chopper (today: coconut oil, butter, or whatever oil you like)
- red pepper cut in strips (mom used mild -- you can use whatever you like)
- onion, sliced
- 1/8 tsp
- 1/2 tsp
- 1 Tbsp
- tomatoes to cover (probably fresh sliced tomatoes, but i use canned tomato sauce)
1.Wash and place in pan, cover with water and bring to boil, then drain
NOTE: There is no mention of salt or spices but you gotta know there is at least some salt in the water and I would probably add garlic and onion, at least, to the last step. Add any herbs you like.
1. Saute the red pepper, onion, salt, pepper,in a cast iron skillet
2. Add the ground beef and brown
3. Add mustard (dry or prepared), vinegar, and tomatoes -- simmer until tomatoes make sauce (only about 20 minutes -- no need to over cook)