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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

1lbBeans, pinto; dried
3lbBeef, boneless; trimmed and cut into 1/2-inch cubes
1/4cOlive oil
1qtWater
1/3cChili powder
1tbSalt
10 Garlic cloves; minced
1tsCumin, ground
1tsMarjoram, ground
1tsRed pepper, ground
1tbSugar
3tbPaprika
3tbFlour, all-purpose
1/3cCornmeal
1cWater

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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