Rosalyn Carter’s husband Jimmy once bragged on his companion of 70 years saying “My wife is an expert dietitian and a good cook.” The 2002 Nobel Peace Prize laureate’s favorite foods include barbecue pork, brunswick stew, corn bread, fruit and (we hope) his wife’s chili con carne.
Some of the presidential chili recipes we’ve written about are derailed by weird ingredients like molasses but Mrs Carter’s recipe provides a solid base for a good kettle, sans sugar of course, we can’t fathom why it’s included here.
1 pound round steak, bite-size
3 tablespoons oil
1 can (4 ounce size) chopped green chilies
1 can (6 ounce size) tomato paste
1 small onion, chopped
1 1/2 cup water
1 1/2 teaspoon cumin
1/2 teaspoon dried crushed oregano
1/4 teaspoon black pepper
1 1/2 teaspoon sugar
1 1/2 tablespoon flour
1 1/2 teaspoon salt
2 tablespoons chili powder
Brown meat in hot oil in heavy pot or large skillet. Add chilies, tomato paste, onion, water, garlic, cumin, oregano, pepper, sugar, flour, salt and chili powder.
Simmer about 1 hour or until meat is tender and mixture is thickened.