Avocado With Chili Con Came Recipe
Summary
Ingredients
3 medium onions, coarsely chopped
4 cloves garlic
3 Tbs. bacon fat or butter
2 lbs. round of beef, diced
1 lb. lean pork, diced
1/3 cup chili powder
1 Tbs. flour
1 can (1 lb., 12 ounces) pear-shaped tomatoes
3 bay leaves
1 Tbs. each: salt, oregano, brown sugar, wine vinegar
2 cups pimiento-stuffed olives
4 avocados, halved and peeled
Directions
In large saucepan, cook onions and garlic in bacon fat until golden brown.
Remove and reserve onions; discard garlic.
Brown the meat in same pan over high heat.
Stir in onions, chili powder and flour.
Add tomatoes, bay-leaves, salt, oregano, sugar and vinegar; bring to boil.
Cover and simmer 2 hours, stirring occasionally.
Discard bay leaves.
Stir in olives; cook 30 minutes longer.
Remove and reserve onions; discard garlic.
Brown the meat in same pan over high heat.
Stir in onions, chili powder and flour.
Add tomatoes, bay-leaves, salt, oregano, sugar and vinegar; bring to boil.
Cover and simmer 2 hours, stirring occasionally.
Discard bay leaves.
Stir in olives; cook 30 minutes longer.
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