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Title: Chili Con Carne (Or "Spicy Bean Soup" If You're a Texan)
Categories: Soup Beef Vegetable Southern
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 |
| 1/3 | c | Chili powder |
| 1 | tb | Salt |
| 10 | Garlic cloves; minced | |
| 1 | ts | Cumin, ground |
| 1 | ts | Marjoram, ground |
| 1 | ts | Red pepper, ground |
| 1 | tb | Sugar |
| 3 | tb | Paprika |
| 3 | tb | Flour, all-purpose |
| 1/3 | c | Cornmeal |
| 1 | c | Water |
Cook beans according to package directions; drain and set aside.
Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1 quart water; cover and simmer over low heat 1 to 1-1/2 hours. Add beans and seasoning; 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.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
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