• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Lj's Chili Con Cae

  • Recipe Submitted by on

Category: Mexican, Chili, Main Dish

 Ingredients List

  • 3 lbs of stewing beef 3 cans of red kidney beans (14oz) 2 can of brown
  • beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of ketchup 2 large
  • green peppers 2 large red peppers 2 teaspoons black pepper
  • salt to taste 1/2 cup of chili powder 1 cup of mashed potatoes (cooked)
  • 1/4 mashed banana 1 tablespoon lemon juice 1 large can tomatoes (quart)
  • prefer home canned 1 tablespoon crushed chillis (to suit more or less) 1
  • tablespoon black mollases 1 teaspoon Cumin 1 teaspoon Oregano 2 large
  • Spanish onions (you have'ta shed tears when slicing these) 3 cans of
  • mushrooms (8 oz.cans)
  • Cutbef nt 1 inch chunks or thereabouts. etbef soak in a bowl with the
  • tomatoes and juice, lemon juice, mushrooms, blak pepper, crushed chilis and
  • onions over night. Brown the meat in a skillet. In large pot throw in the
  • tomatoes and crushed chillis, onions, meat, paste, everything except the
  • beans and peppers and slow cook for three hours. Next chop your green and
  • red peppers into long slivers or if you prefer diced. Also stir in your
  • beans and cook slowly for one more hour. With the thick "soupy" ring around
  • the pot; stir back into the simmering chili.
  • You might like the chili hotter or maybe milder, depends on your taste.
  • What ever you do, don't ruin the chili by making it hotter with hot sauces,
  • this has a tendency to make the chili into "superficial" body heat not a
  • deep solid heat. To accompany the chili try and get your hands on some
  • "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I
  • guarantee you will see God!

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Lj's Chili Con Carne Y Judia
Categories: Chili, Main dish, Mexican
Yield: 10 Servings

4 lb Stewing beef
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
1 tb Black pepper
1 tb Salt, more or less
1/2 c Chili powder
1 c Potatoes, mashed *
1/4 Banana, mashed *
1 tb Lemon juice
1 qt Tomatoes (canned, peeled)
1 tb Crushed clilies,more or less
2 tb Black mollasas
2 ts Cumin seed, ground
1 ts Corriander seed
1 ts Paprika, Hungarian
1 ts Oregano
1 ts Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 oz ea.)

* If plantains are available, don't use the potato or banana...slice the
plantain into 1/4 inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis, diced peppers and onions over night. Remove the meat and brown in a
skillet. Takes a while but worth it. In large pot place put all the
ingredients except the beans including the above marinade and slow cook for
three hours. Next stir in your beans and cook slowly for one more hour. Do
not cook with the lid on the pot as the chili will not "thicken". If chili
is not thick enough you can add flour (corn) mixed with water. With the
thick "soupy" ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don't ruin the chili by making it hotter with hot sauces,
this has a tendency to make the chili into "superficial" body heat not a
deep solid heat.

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