I took this first prize winning recipe for Chili Con Carne from 1919 and tossed it into my Instant Pot. As the recipe suggested, I used olive oil instead of bacon. I heated 1 tablespoon of oil on the saute setting and added one large onion I had diced, and cooked them for about 5 minutes. With the saute still on, I added the beef and cooked until brown. When the beef was cooked, I dumped 2 cans of diced tomatoes, 1 can of red kidney beans and 1 tablespoon of chili powder. Stir well and put the lid on. I then set the Instant Pot on manual for 20 minutes. I used the quick release and had dinner on the table in under 40 minutes total.
Chili is one of the top ultimate one pot meals. Add a side of cornmeal muffins, and you have dinner….and lunch the next day. I love leftovers for lunch. This recipe is a really basic base to build on adding anything you want. If you want more spice, add it! This was mild enough for my younger kids. I did add sour cream and cheese as toppings. One really great thing about chili is, you can make a basic recipe your own. One of my favorite things to add to chili is carrots. Carrots are amazing in chili.
The recipe without the toppings came to about $7.90 and could serve 6 people, making the cost per serving around $1.32.
First Prize. (Mrs. G. L. Stallings.) Three slices fat bacon, three medium sized onions, one quart canned tomatoes, one pound red kidney beans, Mexican chili pepper, one and a half pounds of hamburger.
Soak the beans overnight and in the morning cook until tender in a small amount of water. Cut the bacon into small pieces and fry out the fat. Slice the onions into the hot grease and fry a light brown. Then add the hamburger, stirring it constantly during the cooking, so the particles of meat will be separate.
Pour the hamburger mixture, together with the beans and tomatoes, into a kettle, preferably one with a clamp-on lid. Season with salt and add the chili pepper; one level tablespoonful is sufficient for the average taste, but more may be added. Simmer about three hours, or until the ingredients are thoroughly blended. Serve with salted crackers. This stew may be made more “Mexican” by substituting olive oil for the frying instead of bacon.
Printed in The Dayton Herald on January 23, 1919
Chili Con Carne
- 1 tbsp olive oil
- 1 large onion diced
- 1 1/2 pounds ground beef
- 4 cups tomatoes
- 1 pound red kidney beans
- 1 tbsp chili powder
Set in Instant Pot to saute and add 1 tablespoon of olive oil. When the oil is hot, add the diced onion and cook for 5 minutes.
Add the ground beef and cook until brown.
Add the tomatoes, beans and chili powder. Secure the lid of the Instant Pot and set to manual for 20 minutes. Use the quick release.