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 crackers too.

Copyright 2003 Avi Green. All rights reserved.

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