Chili Con Carne

Hazel Smith's Hot Dish Recipe of the Week

Chili Con Carne

1 pound pinto beans
salt pork
water
1 large onion
1 quart whole tomatoes, cut or squeezed
1 15-ounce can tomato sauce
1½-2 tablespoons chili powder
2 teaspoons salt
1 teaspoon garlic
2 tablespoons sugar
1 pound lean ground meat

Grade the beans, removing grit and bad beans. Rinse beans and put in a large saucepan with salt pork. Cover beans with water. Bring to a boil, lower heat and cook slowly until tender.

Measure 4 cups cooked pinto beans. Drain and rinse beans in a colander. Place beans back into saucepan. Add large peeled and chopped onion, 3 cups water and whole tomatoes, cut or squeezed. Remove any cores and add tomato sauce. Mix well and add chili powder, salt, garlic and sugar. Pinch pieces of lean ground meat and put in chili pot. Bring to a boil, reduce heat. Serve with crackers or fried cornbread.