In 1953, the famous Lily Wallace New American Cookbook introduced the American Chili Con Carne recipe that quickly became a classic in many households. This hearty dish is a flavorful blend of ground beef, kidney beans, tomatoes, and a variety of spices that come together to create a comforting and satisfying meal.
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The secret to this recipe lies in the slow simmering process, allowing the flavors to meld together and develop a rich and robust taste. Whether enjoyed on a chilly evening or at a backyard barbecue, American Chili Con Carne is a versatile dish that is sure to please a crowd. Try this timeless recipe and taste a piece of American culinary history!
AMERICAN CHILI CON CARNE
2 pounds beef
4 tablespoons butter
4 medium onions, sliced
2 cups canned or strained stewed tomatoes
2 cups canned red kidney beans
4 celery stalks, chopped
1 teaspoons salt
t teaspoon red pepper (flakes)
1 teaspoon chili powder
Wipe beef with cold, damp cloth*. Cut into small cubes. Melt butter in pan. Saute meat and onions in butter until nicely browned . Put in kettle. Add tomatoes, beans, celery, salt, and pepper. Simmer 1 ½ hours. Add chili powder and simmer 30 minutes more. Serve hot. Serves 6 to 8.
*This is no longer a safe practice. USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause food borne illness. From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method.