Chili Con Carne
3 tablespoons butter or olive oil 1/2 teaspoon celery seed
1 large onion, minced 1/4 teaspoon cayenne
2 cloves garlic, minced 1 teaspoon cumin seed, crushed
1 pound chopped beef 1 small bay leaf
3 cups water 2 tablespoons chili powder
1 1/3 cups canned tomatoes 1/8 teaspoon basil
1 green pepper, minced 1 1/2 teaspoons salt
1. Heat the butter in a skillet, add the onion and garlic and sauté until golden brown. Add the meat and brown.
2. Transfer the meat mixture to a large saucepan and add the remaining ingredients. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, or about three hours. If desired, add one can of kidney beans just before serving.
Source: THE NEW YORK TIMES COOKBOOK © 1961 by Craig Claiborne