No-tomato chili con carne y frijoles

Yield: 8 Servings

Measure Ingredient
1½ pounds Lean Ground Beef
3 \N Cloves Garlic; Minced
1 medium Onion; Diced
1 medium Bell Pepper; Diced
1 \N Jalapeño Pepper; Minced (Optional)
3 tablespoons Flour
1 tablespoon Oregano
1 tablespoon Paprika
1 tablespoon Cumin
3 tablespoons Chili Powder; More As Needed
½ teaspoon Black Pepper
\N \N Cayenne Pepper; To Taste
\N \N Salt; To Taste
4 cups Beef Broth Or Stock
2 cans Pinto Or Red Beans; Drained, (15 Or 16 Oz. Ea.)
8 \N Soda Crackers; Crushed

Brown meat in Dutch oven or heavy pot. Drain excess grease and add garlic, onion and pepper, sautéing until slightly softened.

Add flour, stirring and scraping pan until very lightly browned; add all seasonings and mix thoroughly.

Add 4 cups broth or stock, or 4 cups water and 4 bouillon cubes. Bring to a boil and simmer about 45 minutes.

Add beans and bring back to a simmer, cooking long enough to heat beans through, about 10 minutes. Add sufficient cracker crumbs for desired consistency, being careful not to over thicken.

Chili is better if allowed to sit for several hours to overnight for flavors to blend, reheating if necessary.

Adjust all seasonings to taste. Freezes very well.

Recipe by: Bill Hatcher <bhatcher@...> Posted to MC-Recipe Digest by Wasntme246@... <Wasntme246@...> on Febrday,, uary 21, 1998

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