Chili con carne (38)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pinto beans, dried; or red |
| ;kidney or similar beans, | ||
| ;soak overnight and drain | ||
| 2 | pounds | Beef, lean stewing; cut into |
| ;cubes | ||
| 2 | Bay leaves | |
| 2 | larges | Onion; sliced |
| 1 | clove | Garlic; finely chopped |
| 2 | tablespoons | Oil |
| 5 | Tomato; peeled, seeded and | |
| ;chopped, or 3 cups tomato | ||
| ;sauce | ||
| 2 | teaspoons | Salt |
| 1 | tablespoon | Cornstarch; or 2 tablespoons |
| ;cornmeal | ||
| ¼ | teaspoon | Oregano, dried |
| ¼ | teaspoon | Sage, dried |
| ¼ | teaspoon | Ground cumin |
| 1½ | teaspoon | Pepper |
| 1 | tablespoon | Chili powder |
Directions
Put the beans and the meat in enough water to cover them, and bring to a boil. Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender--about two hours.
Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour. misc05
Source: George C. Booth; The Food and Drink of Mexico MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-24-94