Mom's Chili Con Carne Modified

Source

Author: Bob and Robin Young

Source: Recipes of Elizabeth W Young

Web Page: www.boisefoodieguild.wordpress.com, www.rockinrs.com

Servings

Servings: 8

Yield: 3 Quarts

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 6 hours

Total Time: 6 hours and 45 minutes

Degree of Difficulty

Degree of Difficulty: Easy

Author Notes

Now I do remember Mom′s chili and I really looked forward to it. The old, original recipe is yellowed and stained with time and use. I don′t have the slightest idea where she got the recipe. But it′s been around for a long, long time. This recipe has been modified and the green peppers replaced by Poblano peppers. Robin cannot eat green pepper. (The original is available at http://www.rockinrs.com/beef.htm#Chili Con Carne.) Enjoy!

Ingredients

Ingredients
¼	c	Oil
1¾	lbs	Hamburger
1	lg	Onion, diced
3	lg	cloves Garlic, minced
3		Poblano peppers, fresh roasted and diced
2	T	Oregano, dry
¼	t	Pepper
3½	T	Cumin

4	T	Worcestershire Sauce
2	t	Smoky Paprika
2	16-oz cans	Red Kidney Beans, drained
1	16-oz can	Black Beans, drained
1	8-oz can	Tomato Sauce
1	28-oz can	Fire Roasted Tomatoes, drained
½	c	dry Red wine

Procedure

1	Roast the poblanos over a gas stove or on the grill. I prefer the grill. Place in a bowl and seal with plastic wrap. Set aside for several hours. The heat and smoke will penetrate the peppers.
2	Remove the peppers from the bowl, reserving any liquid. Remove the seeds and peel. There will be some of the peel left on the pepper, but that is OK. Dice.
3	Sauté the meat, onion, and garlic in hot oil in a large skillet. Pour off excess fat and place in a crockpot (or large soup pot) with all remaining ingredients, including any of the pepper juice, and cook on low for 6 - 8 hours (or simmer on stove for 4 hours).