Title: Chili Con Carne, Texas Style
Categories: Chili
Yield: 1 Batch
1 1/2 c Pinto beans; washed
2 qt Water
1 1/2 lb Chuck; cut into cubes
1 c Onion; chopped
1 lb Can tomatoes; undrained
1 cl Garlic; split
3 sl Bacon
1 tb Flour
1 1/2 tb Chili powder
1 tb Salt
1 c Bean water; reserved
Cover beans with cold water; let soak overnight. Drain water off beans
place in a large pot with 2 quarts water. Bring to a boil, then lower
heat and let simmer, covered, about 90 minutes or until beans are
tender. Drain beans, reserving 1 cup liquid. Cut up bacon; fry for 2
minutes in large heavy skillet or Dutch oven; add chuck--brown well
on all sides. Remove bacon and chuck and set aside. Add onion and
garlic to skillet; saute about 5 minutes until tender; remove from
heat; stir in flour, reserved bean liquid, tomatoes, chili powder,
and salt. Bring to a boil, stirring; add chuck and bacon back in.
Lower heat, simmer 1 hour longer or until chuck is tender.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
