Chili Con Carne

[biffah]

A "dieters" version from the Weight-Watching chapter of the Good Housekeeping Cookbook, 1963.






(recipe and instructions are written as found in cookbook)

(270 calories per serving)

1 tablesp. salad oil
1 clove garlic, thinly minced
1 cup chopped onion
2 cups of sliced celery
1/2 cup chopped green pepper
1 lb. beef round, ground
1 1-lb. can kidney beans, drained
2 1-lb. cans tomatoes
1/2 tesp. salt or hickory-smoked salt
Chili powder

Prepare the day before, if desired:  In a 4-qt. kettle, in salad oil, saute garlic, onion, celery, and green pepper until onion is light brown; add beef, then cook until it is brown.  Stir in kidney beans, tomatoes, salt, and 1 1/2 teasp. chili; simmer all, uncovered, at least 45 min. to blend flavors.  If prepared in advance, cool, then refrigerate until 20 min. before serving time.  To serve, heat slowly.  A few min. before serving, stir in enough chili powder to give desired "hotness".  Makes 7 servings.

See more pictures, my thoughts, and a how-to video here: http://amateurdomesticgoddess.blogspot.com/2014/03/chili-con-carne.html#more