Chili Con Carne (Or 'Spicy Bean Soup' If You're a Texan) -

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Chili Con Carne (Or 'Spicy Bean Soup' If You're a Texan)

1 lb Beans, pinto; dried
3 lb Beef, boneless; trimmed and cut into 1/2-inch cubes
1/4 c Olive oil
1 qt Water
1/3 c Chili powder
1 tb Salt
10 Garlic cloves; minced
1 ts Cumin, ground
1 ts Marjoram, ground
1 ts Red pepper, ground
1 tb Sugar
3 tb Paprika
3 tb Flour, all-purpose
1/3 c Cornmeal
1 c 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 1-1/2 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.


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