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From the 1986 Betty Crocker Cookbook (ring binder)

page 212

Chili Con Carne

1 pound ground beef 

1 large onion, chopped (about 1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 teaspoon cocoa

1/2 teaspoon red pepper sauce

1 can (16 ounces) whole tomatoes, undrained

1 can (15-1/2 ounces) red kidney beans, undrained

Cook and stir ground beef, onion and garlic in

3-quart saucepan until beef is brown; drain. Stir

in remaining ingredients except beans; break

up tomatoes. Heat to boiling; reduce heat. Cover

and simmer, stirring occasionally, 1 hour.

Stir in beans. Heat to boiling; reduce heat. 

Simmer uncovered, stirring mixture occasionally,

until of desired consistency, about 20 minutes.

4 servings; 425 calories per serving.

Thank you both for the quick response and recipes.  I will take these both to my friend to see which one is the recipe he remembers.  Thanks again!

Hope one of them is it. If he remembers any more details let us know- the community is here to help and I think btwn all of us- we have pently of the BC books! Sincerely, Cate

From the 1998 Betty Crocker Cooking Basics:

Chili

Makes: 4 Servings / Cook: 1 hour 20 minutes

1 large onion (Peel and chopped)

2 cloves garlic (Peel and crush)

1 pound ground beef

1 tablespoon chili powder

2 teaspoons fresh chopped or 1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon red pepper sauce

1 can (16 oz) whole tomatoes, undrained

1 can (15-16 oz) red kidney beans, undrained

Directions:

1. Cook the beef, onion, and garlic in saucepan over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.

2. Stir in the chilipowder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid, breaking tomatoes up with a spoon or a fork.

3. Heat mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour, stirring occasionally.

4. Stir in the beans with their liquid. Heat to boiling over high heat. Once mixute is boiling, reduce heat just enough tso mixture bubbles gently. Cook uncoverd about 20 minutes, stirring occasionally, until desired thickness.

* Cincinnati-Style Chili: Add 3/4 cup on chili over spaghetti. Top with 1/4 cup cheddar cheese, and two tablespoons of chopped onion and sour cream if desired.