Chilie Con Carne – Colorado

I just got this recipe from my dearest friend.  She swore by it.  I tried it.  We loved it.  Luckily, it is friendly to my many substitutions and omissions.  I substituted Heinz 57 for A1.   My DH is a Heinz 57 man.   He may panic if he saw A1 in the cabinet.  He would be suspicious at the least.  It would not be good.  I substituted a large can of crushed tomatoes for the pear tomatoes.

Also, I omitted celery, ground coriander, and parsley flakes purely because I don’t have any.  It turned out great.  My goal is to buy ground coriander, even though I have no idea what it is, so I can add it next time.

Here’s the recipe:

  1. Brown and Drain 2-3 lbs of lean ground meat
  2. Dice and sauté in butter one, very large onion
  3. In large covered heavy pot
  4. Add:  Beef, Onion, 2 cups water and:

3 – 2 ½ # cans of kidney beans
2 – 2 ½ # cans of Pear Tomatoes
2 – 15 oz cans of tomato sauce
1 ½ c Chopped Celery
2-3 Large Cloves of Garlic – finely minced
2 TBSP Worcestershire Sauce
2 TBSP A-1 Sauce
2 Tsp ground Cumin Seed
2 TSP Salt
2 TSP white pepper
2 TBSP ground Coriander
2 TBSP parsley flakes
2 TBSP Chile Powder

Simmer 3 to 4 hours, cool and refrigerate overnight for best results.  Simmer 1 hour and serve hot, in bowls, with hot bread and cold beer (prof Dos Equis).

Additional Garnishes:

Grated Cheddar Cheese, crackers, sour cream, little green onions cut up…whatever you have on hand.

Oh!  One more thing, we didn’t refrigerate it over night.  It was a two thumbs up meal.


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