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chili con carne

(2 ratings)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

I found this recipe in my mother's recipe notebook along with some other recipes from the 1930's to the 1950's. Mom always wrote the name of the lady who shared the recipe with her on the recipe. Mostly these caring ladies were called "Mrs Whoever," but I was really touched when I got to the bottom and saw the word: "Mother." I can only assume she got this recipe from her mother. I was touched and it is the only one that I currently know that most likely came from my Grandmother who lived in Utah and was born in 1869. Some of the ingredients are old tyme -- I will update them as I go along.

(2 ratings)
yield 4 -5
method Stove Top

Ingredients For chili con carne

  • 1 pt
    kidney beans (today: 2 cups cooked, or 1 can)
  • 2 c
    chopped beef (today: 3/4 pound ground beef)
  • 1 tsp
    salt
  • 1/4 c
    suet forced through food chopper (today: coconut oil, butter, or whatever oil you like)
  • 1
    red pepper cut in strips (mom used mild -- you can use whatever you like)
  • 1/2
    onion, sliced
  • 1/8 tsp
    pepper
  • 1/2 tsp
    mustard
  • 1 Tbsp
    vinegar
  • tomatoes to cover (probably fresh sliced tomatoes, but i use canned tomato sauce)

How To Make chili con carne

  • 1
    Cook beans first, almost done, then simmer in sauce THAT'S IT. THOSE ARE THE DIRECTIONS!! LOL but right next to this was directions for cooking Navy beans. I can only assume they go together even though the chili uses kidney beans and the directions are for cooking Navy beans. I think I can safely assume these directions work for most dry beans. (See below)
  • 2
    DIRECTIONS FOR COOKING 2 Cups of dry kidney beans: 1.Wash and place in pan, cover with water and bring to boil, then drain
  • 3
    2. Again: cover with water and bring to boil, then drain again
  • 4
    3. Cover with water the last time and cook until tender NOTE: There is no mention of salt or spices but you gotta know there is at least some salt in the water and I would probably add garlic and onion, at least, to the last step. Add any herbs you like.
  • 5
    NOTE 2: There is no mention of soaking them overnight, either, but I'm sure I would do that, too.
  • 6
    DIRECTIONS FOR MAKING THE "SAUCE" 1. Saute the red pepper, onion, salt, pepper,in a cast iron skillet 2. Add the ground beef and brown 3. Add mustard (dry or prepared), vinegar, and tomatoes -- simmer until tomatoes make sauce (only about 20 minutes -- no need to over cook)
  • 7
    WHAT THE HECK IS SUET: Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.
  • 8
    As I was typing and getting things straight in my mind, I realized that this is the recipe that I was raised on. I started calling it "Hamburger Soup" after I left home because Mom never like anything hot or spicy and many people pride themselves on how hot they can make their "chili." I still love this recipe and when I make chili, it is still pretty much like this, except I do add garlic powder, minced onions, and a jar of Pace Mild Picante sauce.
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