Chili con Carne

In honor of “I Love Beef Month” I am providing daily nutritious and delicious beef recipes. Send any my way you would like to share. Hope you enjoy!

Here is the recipe for Tuesday, Feb. 1. It comes from “The Best of The Farmer’s Wife Cookbook.” It’s perfect for those cold,windy winter days.

Chili con Carne

Ingredients 

2 c. pinto beans, soaked overnight in enough water to cover

2 c. crushed tomatoes

1 ½ lbs beef, such as chuck or brisket, trimmed of fat and sliced in ½-inch slices, each then cut in half lengthwise and sliced again to make short, thin slices

2 ½ tsp. salt (or more to taste)

1 bay leaf

4 c. water

2 medium onions, quartered and thinly sliced

2 slices bacon, chopped

1 tbsp. ground cumin

1 tbsp. ground coriander

1 tsp. moderately spicy chili powder (more or less to taste)

½ tsp. ground ginger

Chopped cilantro, if desired, to garnish

 Directions

Drain the beans and place them in the slow cooker with the tomatoes, beef, salt, sugar, bay leaf and water. In a medium skilled, fry the bacon with the onions over a medium-low heat until the onions are soft. Add the spices, stir to mix and add the mixture to the slow cooker. Stir to mix, making sure all ingredients are covered with water. Set slow cooker to low and cook 8 hours. Serve over cooked rice and garnish with chopped cilantro.


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