My Father's Walk-Past Chili Con Carne
You asked for it, I asked for it--and I have it here.
Ingredients:
1 15 oz. can Light Red Kidney Beans
1 15.5 oz. can Hot Chili Beans
1 14.5 oz. can Whole Tomatoes
2 Medium (or 1 Large) Apples, skinned, cored and diced
2 Carrots, skinned and diced
2 Stalks Celery, diced
1 pound Ground Beef
Tobasco Sauce, Chili Powder, Onion Powder (or Onion Salt), Dried Red Pepper, Paprika, Parsley Flakes
This dish is cooked in a large metal pan on the stove. The pan must have a lid that covers the dish as it cooks. We use a large cast roaster. Coat the insides of the pan with olive oil or Pam spray, then brown the ground meat, seasoning it with the Onion Powder as it cooks (just a sprinkle or so). While the meat is frying, combine the Tomatoes, Apples, Carrots and Celery into a blender and puree them. When the meat is done browning, remove the grease and add the puree to the dish. Drain the Kidney beans and add them. Do not drain the Hot Chili Beans and add them. Add 10 drops of Tobasco, a teaspoon each of the Chili Powder and the Paprika, a dash of the Dried Red Pepper and a pinch of Parsley. Bring the mixture to a boil, then reduce the heat and cover it with the pan's lid. It takes about three hours to cook, gradually reducing the heat to Warm as it goes. Everybody who walks past the Chili pot must open the lid and stir it. The yield is about 10 cups of Chili. This will easily feed at least three or four people.
We serve the Chili with cornbread or corn muffins on the side.
We don't use fresh onion or peppers (of any sort) in our recipie due to physical aversions some of us have to such foods.
And there you have it. Hope this works for you.
FP
Ingredients:
1 15 oz. can Light Red Kidney Beans
1 15.5 oz. can Hot Chili Beans
1 14.5 oz. can Whole Tomatoes
2 Medium (or 1 Large) Apples, skinned, cored and diced
2 Carrots, skinned and diced
2 Stalks Celery, diced
1 pound Ground Beef
Tobasco Sauce, Chili Powder, Onion Powder (or Onion Salt), Dried Red Pepper, Paprika, Parsley Flakes
This dish is cooked in a large metal pan on the stove. The pan must have a lid that covers the dish as it cooks. We use a large cast roaster. Coat the insides of the pan with olive oil or Pam spray, then brown the ground meat, seasoning it with the Onion Powder as it cooks (just a sprinkle or so). While the meat is frying, combine the Tomatoes, Apples, Carrots and Celery into a blender and puree them. When the meat is done browning, remove the grease and add the puree to the dish. Drain the Kidney beans and add them. Do not drain the Hot Chili Beans and add them. Add 10 drops of Tobasco, a teaspoon each of the Chili Powder and the Paprika, a dash of the Dried Red Pepper and a pinch of Parsley. Bring the mixture to a boil, then reduce the heat and cover it with the pan's lid. It takes about three hours to cook, gradually reducing the heat to Warm as it goes. Everybody who walks past the Chili pot must open the lid and stir it. The yield is about 10 cups of Chili. This will easily feed at least three or four people.
We serve the Chili with cornbread or corn muffins on the side.
We don't use fresh onion or peppers (of any sort) in our recipie due to physical aversions some of us have to such foods.
And there you have it. Hope this works for you.
FP