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Chef Tim Says....



Recipe in Pictures

Chili Con Carne

The ground flank steak will be more expensive than using ground beef. I prefer to know that my ground beef is very lean and in this day and age there are not many hometown butchers that will make fresh, lean ground beef. You can use pretty much any lean cut of beef – top or bottom round that are well trimmed of fat will do nicely.

If you are going to use ground beef that is purchased in the meat section it is best to pre-cook this in a separate pot and then squeeze all of the excess grease out through a strainer. Then add the cooked and defatted beef to the cooking onions and peppers.

Here's the detailed recipe for Chili Con Carne. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.