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Chili Con Carne
Author Janice Greenhalgh, customized from
- 3 cups dry kidney beans
- 5 cups water
- 1/2 pound browned hamburger
- 1 quart tomato juice or water
- 1 cup chopped onion
- 2 cans tomato soup
- 2-3 tbsp chili powder
- 2 tbsp flour
- 3 tbsp water
- 1 tsp salt
Soak dry kidney beans (washed & sorted) overnight in 5 cups water.
In the morning, place the beans, browned hamburger, tomato juice or water, chopped onion, tomato soup into a crockpot.
Blend chili powder, flour, water, and salt into a paste (if you like thinner chili, you can add more water).
Cook mix in crockpot on low for 8-12 hours.
We usually eat it as soup for 2 nights, then freeze remainder in smaller portions to:
- pour over chopped lettuce and sprinkle with cheese
- add as liquid to Spanish rice
- put in pita bread and top with lettuce and cheese
- stir into cooked macaroni or noodles for quick casserole)
courtesy of Janice Carey Greenhalgh
(this is a cheap, long-cooking version of Grandma Carey’s)