Chili con carne (or \"spicy bean soup\" if you'

Yield: 6 Servings

Measure Ingredient
1 pounds Beans, pinto -- dried
3 pounds Beef, boneless -- trimmed
\N \N And
\N \N Into 1/2-inch cubes
¼ cup Olive oil
1 quart Water
⅓ cup Chili powder
1 tablespoon Salt
10 \N 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

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