Chili Con Carne(Farm Journal Cookbook, Circa 1959)

Name: Chili Con Carne(Farm Journal Cookbook, Circa 1959)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. dried kidney beans (4 lb.); 4 c. onions, chopped; 2 c. shortening; 2 cloves garlic, crushed; 20 lb. ground beef; 4 lb. ground pork; 12 quarts cooked or canned tomatoes; 5 Tbsp. chili powder; 2/3 c. salt; 1 tsp. pepper; 1/2 c. sugar

Servings: persons

1
Wash beans and soak overnight in water to cover; drain.
2
DO NOT SEASON.
3
Cover with freshly drawn water and simmer until tender, or use 2 cans (6 lb., 12 oz. each) kidney beans.
4
Brown onion slightly in hot shortening in heavy skillet; add garlic.
5
Add ground beef and pork and cook until browned, stirring occasionally with fork to break up meat.
6
Add cooked, drained kidney beans.
7
Stir in tomatoes, chili powder, salt, pepper and sugar.
8
Simmer 1 1/2 hours to blend flavors.
9
If chili needs to be thinned, add 8 beef bouillon cubes dissolved in 2 quarts boiling water.

7832

kcal

Calories

554

Fat

175

Carbs

516

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 c. dried kidney beans (4 lb.), 4 c. onions, chopped, 2 c. shortening, 2 cloves garlic, crushed, and more.

Yes, Chili Con Carne(Farm Journal Cookbook, Circa 1959) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!