Texas Chili Con Carne

Makes 6 servings

  • 2 pounds beef chuck pot roast trimmed of fat and cut in 1/2 -inch cubes
  • 1/2  to 1 pound ground pork
  • 2 onions large, coarsely chopped
  • 1 green bell pepper large, coarsely chopped
  • 4 garlic large, minced
  • 2 tablespoons vegetable oil
  • 2 16-ounce cans tomatoes whole
  • 1 cup water
  • 1/3 cup chili sauce
  • 1 4-ounce can mild green chilies chopped
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons cumin ground
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper freshly ground
  • 1 16-ounce can kidney beans or pinto beans

In a Dutch oven or large skillet over high heat sauté beef, pork, onions, green pepper and garlic in oil for 10 minutes or until vegetables and meats are browned. Drain off fat. Add remaining ingredients except beans. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add beans and simmer, uncovered, 15 minutes longer. Serve in warm bowls with shredded lettuce, grated cheese, a cruet of vinegar and saltine crackers, if desired.

The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

With Easter just behind us, we thought it would be nice to focus this month on Gratitude We feel very thankful to have such wonderful people in our lives and are enjoying the ever growing Homemaker’s Hutch community. If you haven’t already done so, please stop by the Facebook Page and say Hi.

You’ll also find an interesting article about “Letting go of Frazzled” and lots of help and inspiration for crock pot cooking

Since April is also a month when many of us start our gardens, there’s plenty of tips and advice on the topic as well.

Click on here to subscribe today!

Homemaker's Hutch Magazine

Leave a Reply

Your email address will not be published. Required fields are marked *