Title: Jeanne Owen's Chili Con Carne
Categories: Chili Bean
Yield: 6 Servings
| 1/3 | c | Olive oil |
| 3 | lb | Beef round,lean,1" cubes |
| 2 | | Onions,medium,finely chopped |
| 3 | | Garlic cloves,med,fine chop |
| | | Salt |
| 4 | c | Water,boiling |
| 1 | ts | Caraway seeds |
| 2 | ts | Sesame seeds |
| 1/2 | ts | Oregano,ground,pref. Mexican |
| 3 | tb | Red chile,ground,hot-mild |
| 1 | c | Olives,green,pitted |
| 2 | cn | Kidney beans(16oz ea) |
1. Heat the oil in a large saute pan or 6-quart braising pan over medium
heat. Add the beef cubes a few at a time, stirring to brown evenly. As they
are browned, remove cubes to a plate and set aside, add more cubes to the
pan. Continue the process, adding more oil if necessary, until all the meat
is browned.~ 2. Add the onions to the pan and cook, stirring, for a few
minutes, then add the garlic. Cook until the onions are translucent.~ 3.
Return the beef cubes to the pan, season with salt to taste, then add the
boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then
lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the
ground chile, tasting until you achieve the degree of hotness and flavor
that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour
longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and
heat through.~