Chili Con Carne

Hazel Smith's Hot Dish Recipe of the Week

Chili Con Carne

4 cups cooked pinto beans
1 cup ground beef
1 large onion chopped fine
3 cups water or chicken broth
4 cups canned tomatoes, smashed
2 tablespoons chili powder
3 teaspoons salt
sour cream
cheddar cheese, grated
jalapeños

Drain 4 cups cooked pinto beans in a colander. Run water over beans to rinse well. Place beans in a large pot. Pinch off pieces of the ground beef and place in pot. Add chopped onions (or broth), tomatoes, chili powder and salt. Bring to a boil. Reduce heat and simmer an hour. Stir to prevent sticking. Serve with a dollop of sour cream, grated cheddar cheese and jalapenos or with fried corn cakes or crackers.

Add salt, if needed.