Recipe of the Week: Quick Chili Con Carne, by T.M.


  • 1lb lean ground beef
  • 1 small onion, chopped
  • 1 tsp salt
  • 1 to 2 tsp chili powder
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 2 (8oz) cans tomato sauce
  • 2 (16oz) cans kidney beans, drained


  1. In a skillet or slow-cooking pot with a browning unit, break up beef with a fork and cook until lightly browned
  2. Pour off excess fat.
  3. In a slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans.
  4. Cover and cook on high for 2 to 3 hours.
  5. Remove bay leaf.

Makes 6 to 7 servings.

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Dutch oven recipesfrom Troop 26 in Parkville (PDF). Sent in by Keeper.

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