Classic Chili Con Carne Recipe
Ingredients
| 1 cup dried pinto or red beans, washed and drained | ||
| Water | 4 Cup (16 tbs) | |
| Lean beef | 3 Pound | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Chili powder | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| 1 teaspoon each ground cuminseed and oregano | ||
| Paprika | 3 Tablespoon | |
| Cornmeal | 3 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
Directions
Cover beans with the water, bring to boil, and boil for 2 minutes.
Cover pan and let stand for 1 hour; then cook until tender.
Drain and reserve liquid.
Cut meat into 1/2 inch cubes and sear in hot oil.
Add enough water to bean liquid to make 6 cups.
Add to meat, cover pan, bring to boil, and simmer for 1 hour.
Add bay leaf and next 6 ingredients.
Simmer for 30 minutes.
Blend cornmeal, flour, and cold water to make a paste.
Stir into mixture; simmer for 5 minutes.
Add beans and heat.
Cover pan and let stand for 1 hour; then cook until tender.
Drain and reserve liquid.
Cut meat into 1/2 inch cubes and sear in hot oil.
Add enough water to bean liquid to make 6 cups.
Add to meat, cover pan, bring to boil, and simmer for 1 hour.
Add bay leaf and next 6 ingredients.
Simmer for 30 minutes.
Blend cornmeal, flour, and cold water to make a paste.
Stir into mixture; simmer for 5 minutes.
Add beans and heat.
Chef
