Name: Chili Con Carne (Chili with Meat)
Ingredients: 2 lb Beef; 2 tb Gebhardt's Chili powder; 2 Cloves garlic; minced; 3 tb Flour; 4 tb Fat; 2 tb Chopped suet; 1 lg Onion; chopped; 2 ts Salt; 1 1/2 qt Hot water; 1 cn (No. 2) Gebhardt's Mexican Style Beans

[Jonathan Edwards] seemed to manage very well by what he said rather than how he said it. There was always the memory of Enfield. In that village, in his calm way he had preached a sermon on “Sinners in the Hands of an Angry God.” The content of the message had so grabbed hold of his congregation that people held on in terror to the pews lest they slip into the great abyss of hell which they saw yawning at their feet.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Chili, Mexican, Soups & ste	6	Servings

INGREDIENTS

2	lb	Beef
2	tb	Gebhardt's Chili powder
2		Cloves garlic; minced
3	tb	Flour
4	tb	Fat
2	tb	Chopped suet
1	lg	Onion; chopped
2	ts	Salt
1 1/2	qt	Hot water
1	cn	(No. 2) Gebhardt's Mexican Style Beans

INSTRUCTIONS

Use the cheaper cuts of meat and chop or cut in small chunks (do not
grind). Mix thoroughly with Gebhardt's Chili Powder, garlic and flour. Melt
fat and suet in a large, deep pot and fry onion until tender before adding
the meat mixture. Cook 15 minutes; add salt and gradually pour on the hot
water. Simmer 45 minutes or until meat is tender. Then add the Gebhardt's
Mexican Style Beans and heat thoroughly before serving.
Variation: Add No. 1 can tomato puree and one teaspoon comino seed,
curshed, to the chili mixture with the beans. Heat thoroughly before
serving.
Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking
Recipe by: Gebhardt's Mexican Cookery for American Homes (1936)
Posted to MC-Recipe Digest by "Garry Howard" <[email protected]> on Feb
1, 1998

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