Chili con carne (38)

8 servings

Ingredients

Quantity Ingredient
2 cups Pinto beans, dried; or red
;kidney or similar beans,
;soak overnight and drain
2 pounds Beef, lean stewing; cut into
;cubes
2 Bay leaves
2 larges Onion; sliced
1 clove Garlic; finely chopped
2 tablespoons Oil
5 Tomato; peeled, seeded and
;chopped, or 3 cups tomato
;sauce
2 teaspoons Salt
1 tablespoon Cornstarch; or 2 tablespoons
;cornmeal
¼ teaspoon Oregano, dried
¼ teaspoon Sage, dried
¼ teaspoon Ground cumin
1½ teaspoon Pepper
1 tablespoon Chili powder

Directions

Put the beans and the meat in enough water to cover them, and bring to a boil. Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender--about two hours.

Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour. misc05

Source: George C. Booth; The Food and Drink of Mexico MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 12-24-94

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