Chili con carne (or \"spicy bean soup\" if you'd prefer)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beans, pinto; dried |
| 3 | pounds | Beef, boneless, trimmed |
| & cut 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 |
Directions
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.