Chili con carne #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | 7round beef |
| 1 | large | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| 5 | tablespoons | Chili powder |
| 1 | tablespoon | Flour |
| 2 | Bay leaves | |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Salt |
| 2 | cups | Tomato juice |
| 1 | (1-oz) square baking chocolate | |
Directions
Brown meat, onion & garlic together. Add all other ingredients & simmer, covered, for 1 hour. Add additional tomato juice or water if you prefer a 'soupier' bowl of chili. For those who like chili con carne con frijoles, add two 15-oz cans pinto or kidney beans along with the juice from the beans. Do not doulbe chocolate if you double the recipe. Your guests will enjoy this chili more if you don't tell them about the chocolate until after their second helping.
M. H. ZABRISKIE, JR.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .