My family loves chili. Well, my husband loves chili. It seems that every time I make chili, it is different! Sometimes spicy, 2 or 3 bean, crockpot, etc. It always changes and I am always using new recipes. Lucky for me, he doesn’t complain!
I found this recipe in my “wartime helps” booklet:
(Don’t you just love recipes with stains on them? And to make it better, those weren’t from me. Must be a good page!)
So, it starts with beef suet and if that grosses you out, just realize that your ground beef has that in it. You know when you buy 85% lean? Yeah, that means it is 15% beef suet (aka fat). I used it in this recipe since I had it and since my ground beef was 95% lean. It wasn’t fatty at all. Plus, I divided the recipe in half, so I only used 2 T.
I made it per the recipe above and it tasted like meat and beans. Even with the chili powder, there wasn’t much flavor. So my kids ate the original and we (the grownups) at the recipe below. Turned out good. I just wonder, what if I had added water instead of tomatoes? Have any of you had chili without tomatoes?
Retro Chili Con Carne *updated*
1 lb ground beef (85%)
1 T. flour
1 can kidney beans, rinsed
1 can pinto beans, rinsed
2 T. chili powder
1 pkt chili seasoning (optional if you want the kid version)
1 clove garlic, pressed or finely chopped
1/2 onion, chopped fine (I used about 1/2 c.)
1 can of diced tomatoes
- Heat about a meatball sized piece of ground beef in a soup pot with the onions and garlic ( I just used 2T suet. You could use oil or butter).
- Cook on medium-low about 4-5 minutes, until fragrant and translucent.
- Then, add ground beef and brown it.
- Then add flour and chili powder and chili seasoning and continue to cook 1-2 additional minutes.
- Pour tomatoes into a quart measuring cup. Add water until it reaches 4 cups. Add to ground beef, stir and cover tightly.
- Cook for several hours.
- 1/2 hour before serving, add beans and heat through.
An example of when the onions are done:
Here is the chili before the “several hours”:
Here it is after “several” hours: