justplainbill
Executive Chef
I used to enjoy the chili con carne served at the Market Bar and Restaurant on the concourse of the World Trade Center. The following recipe seems to produce a similar dish:
Twelve Meals (Servings) For Under $4 Each- $8 or $9 With Wine or Beer, Salad & Bread.
June 2007
Six Quarts of Chili
Dried Kidney Beans 2 ¾ Lb.
Lean Ground Beef 5 Lb.
Kielbasi ½ to 1 ring (optional)
Chili Powder 6 Tbs. (2 hot & 4 med. hot- from Penzeys)
Oregano 3 Tbs.
Sweet Paprika 3 Tbs.
Epazote 3 Tbs.
Cumin 2 Tbs.
Cayenne 1 ½ Tsp.
Crushed Red Pepper 1 ½ Tsp.
Tabasco 2 Tsp.
Onion 4 Cups
Garlic 3 Tbs.
Bouillon 3 Tsp.
Peanut Oil or Lard to fry onions.
Twelve Meals (Servings) For Under $4 Each- $8 or $9 With Wine or Beer, Salad & Bread.
June 2007
Six Quarts of Chili
Dried Kidney Beans 2 ¾ Lb.
Lean Ground Beef 5 Lb.
Kielbasi ½ to 1 ring (optional)
Chili Powder 6 Tbs. (2 hot & 4 med. hot- from Penzeys)
Oregano 3 Tbs.
Sweet Paprika 3 Tbs.
Epazote 3 Tbs.
Cumin 2 Tbs.
Cayenne 1 ½ Tsp.
Crushed Red Pepper 1 ½ Tsp.
Tabasco 2 Tsp.
Onion 4 Cups
Garlic 3 Tbs.
Bouillon 3 Tsp.
Peanut Oil or Lard to fry onions.
- Rinse beans and soak overnight
- Cook beans with 2 Tbs. of epazote with soaking water and as much additional water as required to barely cover.
- Fry diced onions and garlic until softened
- Add ground beef and brown thoroughly
- Add 1 ¾ quarts of water, remaining dry ingredients and bouillon
- Bring to boil and reduce to simmer.
- Simmer for 1 hour
- Add Tabasco and simmer for another hour.
- Add ½ of beans.
- Continue simmering and adding bean broth to prevent over thickening.
- Add remaining beans and simmer for an additional ½ hour or until the desired consistency is achieved.
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