The gift of hospitality sometimes comes with food.
Chili Con Carne
I suppose there are as many recipes for this dish as there are cooks. This is the “base” recipe. In other words, I try to have approximately this volume of stuff. Sometimes I use tomatoes with chilies added. Sometimes I use chili beans. And sometimes I forget the chili powder altogether. You know what? People still eat it. It’s great fresh from the stove or reheated from the freezer.
I’ve made it with beef, part beef and part ground turkey, and as of yesterday, elk! I’ve also helped “extend” the meat by using bulgar wheat (cooked) to the meat mix. What’s important is to be sure you season the meat as it cooks, and to make sure it is crumbled into very small pieces before adding it to a stockpot or crockpot.
Brown ground beef, onion and pepper; drain well and place in a large stockpot. Add remaining ingredients. Look on low heat in the stockpot for 4-5 hours or until flavors have blended and all ingredients are soft. Serve with cornbread.
This freezes well. It also can be cooked in a crockpot (all day on “Low” setting).