Chile con Carne
August 25, 2003
By Avi Green
Okay now, here's another recipe for the month, for a mixture of Chile
con Carne. Let's begin.
4 tablespoons salad oil
1 cup thinly sliced onions
1/2 cip diced green pepper
1 pound ground chuck
1 1/2 cups barley water
2 cups canned tomato
3 tablespoons chile powder
1 teaspoon salt
2 teaspoons sugar
2 cloves garlic, minced
4 cups canned or cooked kidney beans
Heat the oil in a heavy casserole or Dutch oven; cook the onions and
green pepper for 10 minutes. Add the meat and cook over high heat,
stirring almost constantly until browned. Add the water, tomatoes,
chile powder, salt, sugar and garlic. Cover and cook over low heat
for 1 hour. Add the beans and cook 30 minutes. Serves 8-10 people.
Well now, that should certainly prove appetizing to anyone who's a
fan of chile recipes. Now for another one on Chopped Chicken
Livers. Here it comes.
1 pound chicken livers
4 tablespoons chicken fat
2 onions, diced
3 hard-cooked egg yolks
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Wash the livers and remove any discolored spots. Drain.
Heat 2 tablespoons fat in a frying pan; brown the onions in it.
Remove the onions. Cook the livers in the fat remaining in the
skillet for 10 minutes. You can grind or chop the onions, livers and
egg yolks, but be sure you have a smooth mixture. Add the salt,
pepper and remaining fat. Mix and taste for seasoning.
Serve cold with crackers as a spread or on lettuce. Serves 6 as an
appetizer or 12 as a spread.
And with that, lemme comment on the amazing multipication factor at
hand here, by pointing out that it's simply amazing! And I enjoy the
Copyright 2003 Avi Green. All rights reserved.
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