Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
Categories: Soup, Chili, Beef, Beans, Sthrn/livng
Yield: 6 Servings
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 T Sugar
1 c Onion; chopped
MMMMM-------------------------RUB SPICES------------------------------
1/3 c Chili powder
1 T Salt
10 Garlic cloves; minced
1 1/2 ts Cumin, ground
1 ts Marjoram, ground
1 ts Red pepper, ground
3 T Paprika
MMMMM-------------------------THICKENING------------------------------
3 tb Flour, all-purpose
1/3 c Cornmeal
1 c Water
NOTE Needs work.
Cook beans according to package directions; drain and set aside.
Mix rub spices. Coat beef in rub spices. Save any excess spices.
Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1
quart water and onions; cover and simmer over low heat 1 to 1-1/2
hours.
Add beans, sugar, and excess rub spices (if any).
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.
adapted by Dale & Gail Shipp from
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 08 May 94
