Green Chile Con Carne

I talk a lot on this blog about cookbooks. I like old cookbooks, new cookbooks, expensive cookbooks, free cookbooks. Cookbooks with pictures, cookbooks in the back of small appliance manuals, cookbooks hand-made by family members, cookbooks with food splatters. I can tell you from whom I received, or where I purchased, every single cookbook on my shelf. I can tell you which recipes I’ve tried and which ones I won’t go near.

I had just settled into Brett’s grandparents’ home over Thanksgiving when out walked his grandma with a little gift: a small, bound cookbook titled “Miles & Miles of Good Cookin'”, compiled by the Millville United Methodist Church in Richmond, MO. This cookbook, just like the Junior League cookbooks, was compiled by individuals who know a good home recipe and want to share that with others. Because these recipes are not developed in food kitchens or by professionals, these recipes typically have 5 to 10 easy-to-find ingredients followed by a short and sweet paragraph of instructions. I’m lovin’ this!

The first recipe that I chose certainly doesn’t look glamorous in writing, but it definitely got some “wow’s!” Easy, flavorful, healthy. That’s good cookin’.

Green Chili Con Carne – adapted from Miles & Miles of Good Cookin’

1-1.5 lb cubed stew meat
8 oz chopped green chiles
1 small onion, diced
14.5 oz can diced tomatoes, with juice
olive oil, salt, pepper, mexican seasoning
mexican rice, cooked as directed, to serve on the side

Brown meat in 1 TBS olive oil in large skillet. Add onion and cook for several minutes. Turn heat to med-low and add remaining ingredients. Simmer at least 15 minutes.