President Reagan's Favorite Homemade Chili
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coursely ground beef
2 tablespoons chili powder
2 cups red wine (optional)
1 tablespoon salt
1 tablespoon beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 tablespoon granulated sugar
4 to 6 cups cooked pinto beans
Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, saute onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often.
Add pinto beans to the meat. Simmer chili con carne for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor.
Yields 16 servings.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coursely ground beef
2 tablespoons chili powder
2 cups red wine (optional)
1 tablespoon salt
1 tablespoon beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 tablespoon granulated sugar
4 to 6 cups cooked pinto beans
Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, saute onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often.
Add pinto beans to the meat. Simmer chili con carne for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor.
Yields 16 servings.
