Chili Con Carne

From The Country Innkeepers' Cookbook

Soups, Stews, Chowders Recipes | Meat Recipes

Yield: Serves 6-8.

The green tomatoes give this chili extra character.

• 6 medium onions, chopped
• 4 garlic cloves, minced
• 3 tablespoons bacon fat
• 1-1/2 pounds ground chuck
• 1 2-1/2 can red kidney beans
• 3 tablespoons sugar
• 3 tablespoons vinegar
• 3 tablespoons chili powder
• 10 medium green tomatoes, peeled and coarsely cut
• 1 cup water

Sauté the onions and garlic in bacon fat. Remove the vegetables, then brown the meat in same skillet. Place the meat, onions and garlic in a covered earthenware pot or casserole and mix in the rest of the ingredients.

Cook in a 300 degrees F oven for 4 hours. If the chili seems too thin, remove the cover and let the chili cook down until thicker.

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