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

Yield: 6 servings

Measure Ingredient
1 pounds Beans, pinto; dried
3 pounds Beef, boneless, trimmed
\N \N & cut 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.

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