Title: Rosalyn Carter's Chili Con Carne
Categories: Chili Soup
Yield: 4 Servings

		Waldine van geffen vghc42a
1	lb	Round steak; bite-size
3	tb	Oil
1	cn	Chopped green chiles; (4 ounces)
1	cn	Tomato paste; (6 ounces)
1	sm	Onion; chop
1 1/2	c	Water
		Garlic; mince
1 1/2	ts	Ground cumin
1/2	ts	Dried crushed oregano
1/4	ts	Black pepper
1 1/2	ts	Sugar
1 1/2	tb	Flour
1 1/2	ts	Salt
2	tb	Chili powder

Brown meat in hot oil in heavy pot or large skillet. Add chiles, tomato pas te, onion, water, garlic, cumin, oregano, pepper, sugar, flour, salt and ch ili powder. Simmer about 1 hour or until meat is tender and mixture is thic kened. 288 cal; 16 gr fat; 50% fat.

From the recipe files of Carole Walberg

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