Chili Con Carne
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 tbsp butter or margerine
1 large onion, peeled and shredded
1 (4 oz.) can pimientos, drained
2 lbs round, rump, or chuck beef, ground.
1 cp canned tomatoes, chopped
2 cps beef stock or bouillon
1 tbsp chili powder
1 tsp salt
1 tsp sugar
1/4 tsp black pepper
1 - Melt butter or margerine in large skillet.
2 - Add onions and pimientos.
3 - Mix and cook until onion begins to brown.
4 - Add beef.
5 - Stir and cook 10 minutes.
6 - Add tomatoes, stock, or bouillon, and seasonings.
7 - Cover and let simmer 1 hour.
8 - Garnish with spoonfuls of hot rice or drained canned kidney beans.
Makes 6 or more servings.