" Bowl of Red " Chili Con Carne

Submitted by Jeff Williamson

"This is from Celebrate San Antonio Cookbook."

 

• Ready In: 3hrs 30mins
• Ingredients: 13
• Yields: 1 gallon

ingredients

• 2 (16 ounce) cans tomatoes, undrained
• 4 cups water
• 5 lbs coarse lean ground beef
• 2 large onions, diced
• 5 tablespoons shortening
• 3 garlic cloves, minced
• 4 bay leaves, broken
• 2 teaspoons oregano
• 4 teaspoons ground cumin
• 2 teaspoons salt (more or less to taste)
• 6 6 tablespoons cayenne or 6 tablespoons black pepper
• 3 tablespoons fresh cilantro or 1 teaspoon fresh coriander
• 3 -5 tablespoons flour

directions

1. In a blender, puree tomatoes.
2. In a 2-gallon kettle, pour water & tomatoes & begin cooking over medium heat.
3. In a skillet, brown beef & onion in shortening.
4. In kettle with tomatoes, add beef, onions, garlic, bey leaves, oregano, cumin, salt, chili powder / pepper.
5. Bring to a boil & reduce heat to simmer for 2.5 - 3 hours.
6. Add water if chili gets too thick during cooking.
7. Add cilantro 30 minutes before chili is ready.
8. Mix flour with cold water or tomato juice to form a paste & add to chili to thicken.
9. Stir thoroughly.
10. Chili is best made at least 1 day before serving.