Chile Con Carne

A handwritten recipe that's been in our "files" for years.

Chile Con Carne

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    28 oz can chili beans

  • Seasoned salt for meat

  • lbs ground chuck or chili grind

  • 3

    cloves minced garlic

  • 2

    TBS ground cumin seed

  • 1

    tsp oregano

  • 1

    can Rotel tomatoes with green chili

  • 2

    TBS chili powder (more or less to taste)

  • ½

    onion, chopped

  • 1½ to 2

    TBS flour

  • 1

    16 oz can tomato sauce

  • TBS dark vinegar (cider)


Brown the beef in a skillet or stew pot. Add onion and garlic and cook until tender. Add flour and stir until flour is mixed in and smooth. Cook for at least 1 minute to insure there will be no "flour taste". (note: this step creates a roux or thickener for the chili). Add all ingredients to meat mixture in a stew pot and bring to a gentle boil. Reduce the heat and let simmer for at least 20 minutes.


Facebook Conversations