Chili Con Carne

By Yankee Magazine

Jul 23 2007

The green tomatoes give this chili extra character.


Serves 6-8.


6 medium onions, chopped
4 garlic cloves, minced
3 tablespoons bacon fat
1-1/2 pounds ground chuck
1 2-1/2 can red kidney beans
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons chili powder
10 medium green tomatoes, peeled and coarsely cut
1 cup water


Sauté the onions and garlic in bacon fat. Remove the vegetables, then brown the meat in same skillet. Place the meat, onions and garlic in a covered earthenware pot or casserole and mix in the rest of the ingredients.

Cook in a 300 degrees F oven for 4 hours. If the chili seems too thin, remove the cover and let the chili cook down until thicker.