Chili Con Carne II
from: New York Times Cookbook
4 servings
3 tablespoons butter or olive oil
1 large onion , minced
2 garlic cloves, minced
1 pound chopped beef
1 1/3 cups canned tomatoes, with juice
1 green pepper, minced
1 cup water
2 tablespoons chili powder
1 teaspoon cumin seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon cayenne
1/8 teaspoon basil
1 small bay leaf
1. Heat the butter in a large skillet, add the onions and garlic and saute until golden brown. Add the meat and brown.
2. Add the remaining ingredients, bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, or about 3 hours. If desired, add 1 can of kidney beans and just heat through.
Quick and delicious!
from: New York Times Cookbook
4 servings
3 tablespoons butter or olive oil
1 large onion , minced
2 garlic cloves, minced
1 pound chopped beef
1 1/3 cups canned tomatoes, with juice
1 green pepper, minced
1 cup water
2 tablespoons chili powder
1 teaspoon cumin seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon cayenne
1/8 teaspoon basil
1 small bay leaf
1. Heat the butter in a large skillet, add the onions and garlic and saute until golden brown. Add the meat and brown.
2. Add the remaining ingredients, bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, or about 3 hours. If desired, add 1 can of kidney beans and just heat through.
Quick and delicious!