Jeanne owen's chili con carne

Yield: 6 servings

Measure Ingredient
⅓ cup Olive oil
3 pounds Beef round,lean,1\" cubes
2 \N Onions,medium,finely chopped
3 \N Garlic cloves,med,fine chop
\N \N 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)

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.~

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