Craig Claiborne's No-Salt Chili Con Carne
INGREDIENTS:
3 lb Pork shoulder, trimmed 3 Medium onions chopped
-of fat 2 1/2 ts Salt
2 c Stewed tomatos 4 6 cloves of garlic, minced
3 tb Bacon grease 1/2 ts Dried, ground Mexican
1 6oz. can tomato paste -oregano
1/3 c Flour 2 16 oz. cans of whole green
3 c Water -chiles
3 lb Pork shoulder, trimmed 3 Medium onions chopped
-of fat 2 1/2 ts Salt
2 c Stewed tomatos 4 6 cloves of garlic, minced
3 tb Bacon grease 1/2 ts Dried, ground Mexican
1 6oz. can tomato paste -oregano
1/3 c Flour 2 16 oz. cans of whole green
3 c Water -chiles
Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *