LYNDON JOHNSON'S Chili CON CARNE |
Course : Chili
Source: Mary Wilson
Serves: 8 |
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Ingredients:
2 pound Lean ground chuck or round steak |
1 large Onion diced |
2 cloves Garlic crushed |
1 teaspoon Tabasco sauce |
1 teaspoon Ground oregano |
1 teaspoon Cumin seeds |
2 tablespoons Chili powder |
29 ounces Whole tomatoes |
29 ounces Kidney beans |
2 Cup Water |
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Preparation / Directions:
In a large heavy skillet, sear meat with onion and
garlic until lightly browned. Add 5 or more shakes of
Tabasco (to taste) and rest of ingredients. Bring to
a boil. Reduce heat. Cover. Simmer about 1 1/2 hours.
Stir occasionally. Skim off fat as it cooks out.
TIPS: Chili taste best after refrigerating
overnight then reheating.
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