Ingredients:
3 tbsp bacon fat
3 onions
3 green peppers
3 large cloves garlic
2 lbs chopped beef
2 15-oz cans tomatoes
1 6-oz can tomato paste
2 tbsp chili powder (then add more to taste)
1 tbsp sugar
salt, pepper, paprika to taste
2 bay leaves
1 tsp cumin
1. In a large skillet over medium heat, saute in bacon fat until soft: 3 chopped onions, 3 chopped green peppers, and 3 large cloves of finely chopped garlic. In another pan brwon 1 or 2 pounds of chopped beef. Drain the fat from the beef and add the beef to the onions and peppers (or add the onions and peppers to the beef). Now add 1 or 2 cans of tomatoes, 1 can of tomato paste, and 2 to 8 tablespoons of chili powder. (You can always add more chili powder later, so start off easy). Add 1 tablespoon of sugar, a sprinkling of salt, pepper and paprika, 2 bay leaves, a teaspoon of cumin, a teaspoon of basil and a pinch of oregano or some hot chili sauce. Simmer all this for at least half and hour until it is good and thick. Then add 1 or 2 ans of kidney beans. Serve this on rice and tip it with some chopped raw onions. (Makes 6 to 8 servings.)”
—Alice’s Restaurant Cookbook, Alice May Brock [Random House:New York] 1969 (p. 63)
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