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West Indian Chili Con Carne

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At the time of publication of the Lobels' cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple's favorite recipes.

Cooking Method:
Soup-Making Soup-Making
Prep Time :
1 hr 15 min
Servings :
4 - 6
  • Ingredients
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    1 lbs. Ground Beef
    2 tbsp. oil
    1/2 cup onions, chopped
    1 clove garlic, minced
    2 tbsp. green pepper, chopped
    1 tsp. salt
    1/4 tsp. cayenne pepper
    1 tsp. chili powder
    2 cups canned tomatoes
    2 cups canned kidney beans
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Directions

    Place oil in a large heavy pan. While quite hot, sauté the onions, garlic, and green peppers until tender. Add the ground beef and stir well.
    When slightly cooked, add mustard, salt, cayenne, and chili powder. Mix well and add the tomatoes.
    Cover and simmer for 45 minutes. Add the beans with their liquid and continue cooking uncovered for 15 minutes.