John's Chile Con Carne - Recipe

JOHN'S CHILE CON CARNE

1-2 lbs. ground chile meat (lean & coarse ground)
1-2 lbs. ground fresh pork or country style sausage
4-6 oz. chile powder (depending on how spicy you want it)
1 (30 oz.) can green chile salsa (mild, med. or hot) (Ortega)
2 (4 oz.) cans green chilies, diced & drained
4 oz. tomato sauce, e.g. El Pato brand
1-2 (30 oz.) cans stewed tomatoes
Garlic salt to taste
Salt & pepper to taste
2 lg. onions, chopped

In a large pot cook the meats and drain all the fat; simmer. In a large skillet saute onions and add to the meat. Before simmering be sure to add all the above ingredients. Simmer at a low heat for 20 minutes.

PINTO BEANS FOR THE CHILE CON CARNE:

Soak overnight 1 to 2 pounds pinto beans. Cook in the crock pot until tender and the juice is thickened. Season with garlic salt, salt and pepper to taste. Add a little bacon drippings.

Add drained beans to the pot with the chile con carne, mixing well. Cover and simmer until ready to eat. They can be accompanied with flour tortillas or crackers. When you mix the beans and the meat be sure that there are more beans than meat.

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John's Chile Con Carne

· Oct 14 · #131828

Tracy Coleman (Arkansas) says:

The family chili for over 50 years. 3 to 3 1/2 lbs. 80-20 % hamburger, pour off grease, crumbled into smaller pieces, 3 cans diced tomatoes and juice, 3 cans dark red kidney beans and juice (Bush's or Joan of Arc), add salt if needed, add pepper to up the "hot taste", add Gebhardt's 3-4 oz to taste. Simmer 1/2 hr. to 1 hr. Serve over bed of Uncles Ben's rice or not. Like BBQ, everybody has a favorite. Where is the onions?, Rotel, etc., etc. With fresh hamburger this mix has a "certain taste" we love. Onions make a large change in taste, if you like that taste, do it. This is our mix and we heat it up to our taste.

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