Arnold's "Old Leatherthroat" Chili Con Carne
the book "The Chili Lover's Handbook,"
by Jack Arnold, published by Jack Arnold and
"I have been a
chili lover ever since boyhood. I didn't know then
why I loved chili - I just did . . . Now that I know
more about chili, I realize how lucky I was to get
hooked on it early in life."
- by Jack Arnold
3 pounds lean ground beef
2 pounds lean round steak (or flank steak),
diced into 1/2-inch cubes
5 tablespoons oil (rendered from suet)
2 cups onions, finely chopped
4 cloves garlic, finely minced
6 to 8 tablespoons pure chili powder
2 tablespoons oregano
2 teaspoons ground cumin
1 heaping teaspoon crushed red peppers
1 teaspoon monosodium glutamate (Accent)
1 can (10 1/2 oz.) condensed beef broth
2 cans (15 oz.) tomato sauce
1 can (12 oz.) tomato paste
1 tablespoon salt
1 heaping teaspoon black pepper
1 or 2 tablespoons yellow cornmeal or masa
1 pound small dry red kidney (optional pinto
8 ounces of beer as thinner when needed
Soak washed beans overnight in 1 1/2
quarts water with a pinch of salt. Cook
slowly next day, 2 to 3 hours, until tender.
Add water if they cook down.
Heat oil in large heavy iron pot - add
onions, simmer 30 minutes until golden. Add
meat gradually, searing and turning
constantly until meat starts to brown. Add
garlic, beef broth, tomato sauce and paste -
stir well until blended. Slowly add chili
powder and other seasonings - stir and mix
very thoroughly. Cover. Cook at lowest heat
for 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.
Yields about 1 gallon.
Serves 8 to 10.