Western chili con carne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Oil |
| ¾ | pounds | Ground beef |
| 3⅓ | cup | Cooked, drained beans pinto, kidney or pink |
| 1 | cup | Water |
| 3 | teaspoons | Chili powder |
| 1 | teaspoon | Paprika |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Oregano; crushed |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground cumin |
| 1 | Bay leaf | |
| 1 | dash | Cayenne pepper (optional) |
| 1 | can | Tomatoes (14-16 oz.) |
| 4½ | teaspoon | Yellow corn meal |
Directions
Saute onion and garlic in oil until tender. Add ground beef and brown, breaking apart with a fork. Stir in beans, water, seasonings and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, about 1-½ hours; stir occasionally. To thicken, slowly add corn mean, stirring constantly; cook over medium-high heat until mixture boils. Remove bay leaf. Makes 4 or 5 servings. Recipe can be doubled.
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