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Mexico City Chili Con Carne
From Dorothy McNett's recipes at www.dorothymcnett.com. Many times pork is used rather than the beef, or use a combination! So many versions!
3 - 4 slices bacon
Cut the bacon into small pieces. In a heavy bottomed cast iron Dutch oven or other similar pot, cook the bacon with the onion and garlic several minutes. Cut the beef into small dice and add to the pot, cooking and stirring until the meat has turned gray, not necessarily brown. Add the remaining ingredients and cook on low heat 2-3 hours, stirring from time to time. This is to make the meat so tender it nearly falls apart and the flavors blend. You should adjust the seasonings to your own taste. This can be hot or mild, depends upon the kind and amount of hot chili peppers used.
Recipe created 2004-10-26.