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" Bowl of Red " Chili Con Carne

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“This is from Celebrate San Antonio Cookbook.”
READY IN:
3hrs 30mins
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

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.

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