Arnold's "Old Leatherthroat" Chili Con Carne

By ngaldi

Ingredients

• 1 pound small dry red kidney beans (optional pinto beans)
• 5 tablespoons vegetable oil
• 2 cups onion, finely chopped
• 3 pounds lean ground beef
• 2 pounds lean round steak (or flank steak), diced into 1/2-inch cubes
• 4 cloves garlic, finely minced
• 1 can (10 1/2 ounce) condensed beef broth
• 2 cans (15 ounce) tomato sauce
• 1 can (12 ounce) tomato paste
• 6 to 8 tablespoons chili powder
• 2 tablespoons oregano
• 2 teaspoons ground cumin
• 1 heaping teaspoon crushed red peppers
• 1 teaspoon monosodium glutamate (Accent)
• 1 tablespoon salt
• 1 heaping teaspoon black pepper
• 8 ounces of beer (as thinner or to drink when needed)

Details

Servings 8
Adapted from whatscookingamerica.net

Preparation

Step 1

Soak washed kidney beans overnight in 1 1/2 quarts water with a pinch of salt. Cook slowly next day, approximately 2 to 3 hours, until tender. NOTE: Add additional water if the beans cook down to much.

Heat vegetable oil in large pot or cast-iron Dutch oven, add onions and simmer approximately 30 minutes until golden.

Add meat gradually, searing and turning constantly until meat starts to brown.

Add garlic, beef broth, tomato sauce and tomato paste; stir well until blended. Slowly add chili powder and other seasonings' stir and mix very thoroughly.

Cover and cook at low heat for approximately 3 to 4 hours. Add cooked beans, stir well and let cool. "Age" for 12 hours - then reheat and serve. Freezes remarkably.

Variations: When serving add tablespoonful of finely chopped raw onions or tablespoonful grated Monterey Jack Cheese to each bowl, or both.