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Recipes from PoPville – Chili Con Carne

Ed. Note: If you’d like to contribute a recipe please send an email with at least one photo to princeofpetworth (at) gmail with recipe in the subject line.

In a large pan, fully brown meats in two batches due to high volume. Put in large sized slow cooker.
Brown onions and peppers in bacon drippings or oil also in two batches until translucent. Add to slow cooker.
In the same pan, deglaze pan by adding two tablespoons of the wine over medium heat. Add Garlic, stir, and in no more than a minute or two bring to just a boil while stirring and add to slow cooker. Add remaining wine to slow cooker.

Now add all tomatoes and paste to slow cooker. Add vegetable broth and beans (optional). Stir well altogether and cover. Set slow cooker to no less than 4 hours. After one hour, add one half each of all the condiments (chili powder, cumin, brown sugar, oregano, cayenne, bay leaves, salt, ground pepper). Keep covered. One half hour before serving add the other half of the condiments. Garnish in serving bowls with your choice of possible garnishes above. Serve with crusty toasted bread and any remaining wine. Serves 8 easy. This savory American dish’s origin is Texan (San Antonio), not Mexican, and tastes even better the second day. The origin of this dish dates to 1731 when 16 families from the Canary Islands settled in San Antonio, Texas.

Chili Con Carne really became popular and grew after Chili Powder was invented, manufactured and marketed in San Antonio in the 1890’s by William Gebhardt. Please note: This recipe is spicy hot. For mixed company that includes women and children, omit the Cayenne and let up on the Chili Powder and Cumin. For an all men Chili Con Carne for football in Winter add more to taste. Also, Salt at 1 tsp is a low Salt recipe; you may add more to taste.

A vegetarian Chili Sin Carne can be made by substituting meats with Tofu or just some starchy Potatoes or Macaroni with White Beans for a good and nutritious White Chili.
-Carlos Lumpuy, Washington, D.C.

“My feeling about Chili is this: Along in November, when the first Northern strikes, and the skies are gray, along about five o’clock in the afternoon, I get to thinking how good Chili would taste for supper. It always lives up to expectations. In fact, you don’t even mind the cold November winds.”
-Lady Bird Johnson, First Lady of the United States 1963 – 1969.

Ingredients after the jump.

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