The Pumamouse Website: Tea And Comfort: Recipes: Chili Con Carne

The Pumamouse Website Presents...

I suppose there are brands of canned chili that are both inexpensive and palatable, but I have yet to find one. As a child, the only chili I knew and loved was my mother's "Chili Con Carne" (chili with meat)...usually
served with a thick chunk of freshly-baked Italian bread for dipping.
As an adult, I learned the widely accepted assumption that the best chili dishes are generally Mexican or Texan in origin...often accompanied by tortilla chips. With all due respect, I still favor my mother's recipe. I am also partial to two of the concoctions which resulted from my personal modifications to her original formula.
All three recipes are included here for your consideration.

MOM'S CHILI CON CARNE

1 lb Ground Beef
2-3 Tablespoons Oil
1/2 Large Onion (chopped)
1/2 - 1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Chili Powder
1/4 teaspoon Cayenne or Crushed Red Pepper
8 oz can Tomato Sauce plus 8 oz Water
16 oz can Pork And Beans plus 16 oz Water

Begin browning onion in oil. Add meat and cinnamon and finish
browing. Add other ingredients, partially cover and simmer for
45 minutes, stirring occasionally.

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PUMAMOUSE CHILI CON CARNE

1 lb Ground Beef (Sirloin)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon Ground Cinnamon
2-3 Tablespoons Oil

15 oz can Tomato Sauce plus 15 oz Water
16 oz can Baked Beans
15 oz can Pinto Beans
10 oz can Diced Tomatoes & Green Chilies
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Cinnamon

Mix first 5 ingredients together and brown in Oil. Add all of the other ingredients, partially cover and simmer over low heat for an hour
or more, stirring occasionally.
The longer it cooks, the thicker it gets and the better it tastes.

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PUMAMOUSE CHILI WITH PASTA

1-2 lbs Beef Stew Meat
15 oz can Tomato Sauce plus 15 oz Water
16 oz can Baked Beans
15 oz can Pinto Beans
10 oz can Diced Tomatoes & Green Chilies
2 teaspoons Ground Cinnamon
1/4 teaspoon Pepper
1/2 teaspoon Salt
1/2 teaspoon Onion Powder (or 1 Chopped Onion)
1/2 teaspoon Chili Powder (or more)

Throw everything in a pot, bring to a gentle boil, partially cover and
simmer over low heat for at least 1 hour, stirring occasionally.

Boil 1/2 - 1 lb of pasta (elbow macaroni works nicely), drain well
and add to chili just before serving.

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IMPORTANT NOTE: Of course, shredded Cheddar Cheese is an excellent topping on any bowl of chili! Mozzarella is also delicious! And
a hunk of freshly-baked Italian Bread is great for soaking up the juice!

Enjoy the recipes!
The Pumamouse
(MaryAnne)

NEEDLEWORK

TEA AND COMFORT
RECIPES: Chili Con Carne