Vincent Price is now known for the creepy voice intro to Thriller and his final role as the Inventor in Edward Scissorhands. But, he’s more than that as one of the horror genre’s greatest stars.
In the mid-1960s and early 1970s, Vincent’s cooking hobby took over. He released four cookbooks and hosted a program for British television, Cooking Price-Wise.
When I thumbed through one of his books, Vincent Price’s Chili con Carne recipe stood out. It’s a simple but effective recipe for chili.
Chili con Carne Recipe by Vincent Price
Vincent Price’s Chili con Carne Recipe comes from his cookbook, Cooking Price-Wise.
- 1 lb.
minced lamb80/20 ground beef
- 8 oz of canned tomatoes
- 8oz of canned red kidney beans, drained and rinsed
- One clove of garlic, crushed
- 1 oz
- 1 tbsp paprika
- 1 tbsp chili-con-carne seasoning
- 1 tbsp tomato purée
- 1 tsp sugar
- Fry the onion and garlic slowly in the fat until soft, not brown
- Add the lamb and cook for ten minutes until brown
- Stir in the paprika, chili-con-carne seasoning and tomato purée
- Add the tomatoes and sugar
- Season to taste with salt and pepper
- Cover and simmer gently for 30 minutes until tender
- Add the kidney beans and continue to cook for 5 minutes to heat through
I made some minor changes to Vincent Price’s Chili con Carne recipe. The minced lamb was replaced with 80/20 ground beef and replaced with bacon fat.
Don’t have bacon fat? Make some bacon in the oven and save all of that great leftover fat.
The pro move is to top the finished chili con carne with shredded cheddar cheese and a dollop of sour cream; jalapeños for some heat.
Don’t forget to try Boris Karloff’s Guacamole Recipe!