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.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>

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