Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beans, pinto -- dried |
| 3 pounds | Beef, boneless -- trimmed |
| And | |
| Into 1/2-inch cubes | |
| ¼ cup | Olive oil |
| 1 quart | Water |
| ⅓ cup | Chili powder |
| 1 tablespoon | Salt |
| 10 | Garlic cloves -- minced |
| 1 teaspoon | Cumin -- ground |
| 1 teaspoon | Marjoram -- ground |
| 1 teaspoon | Red pepper -- ground |
| 1 tablespoon | Sugar |
| 3 tablespoons | Paprika |
| 3 tablespoons | Flour -- all-purpose |
| ⅓ cup | Cornmeal |
| 1 cup | Water |
Cook beans according to package directions; drain and set aside.
Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1 quart water; cover and simmer over low heat 1 to 1-½ hours. Add beans and seasoning; simmer an additional 30 minutes.
Combine flour, cornmeal, and 1 cup water; blend well. Add flour mixture to meat mixture; cook over low heat, stirring constantly, until smooth and thickened.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
Recipe By :
From: Date: 05/28 File