Jeanne owen's chili con carne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 3 | pounds | Beef round,lean,1\" cubes |
| 2 | Onions,medium,finely chopped | |
| 3 | Garlic cloves,med,fine chop | |
| Salt | ||
| 4 | cups | Water,boiling |
| 1 | teaspoon | Caraway seeds |
| 2 | teaspoons | Sesame seeds |
| ½ | teaspoon | Oregano,ground,pref. Mexican |
| 3 | tablespoons | Red chile,ground,hot-mild |
| 1 | cup | Olives,green,pitted |
| 2 | cans | Kidney beans(16oz ea) |
Directions
1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~