Title: Chili Con Carne (38)
Categories: Mexican Bean Beef Chili
Yield: 8 Servings

2	c	Pinto beans, dried; or red
		;kidney or similar beans,
		;soak overnight and drain
2	lb	Beef, lean stewing; cut into
		;cubes
2		Bay leaves
2	lg	Onion; sliced
1	cl	Garlic; finely chopped
2	tb	Oil
5		Tomato; peeled, seeded and
		;chopped, or 3 cups tomato
		;sauce
2	ts	Salt
1	tb	Cornstarch; or 2 tablespoons
		;cornmeal
1/4	ts	Oregano, dried
1/4	ts	Sage, dried
1/4	ts	Ground cumin
1 1/2	ts	Pepper
1	tb	Chili powder
SILVER XPRESS MAIL SYSTEM 5

Put the beans and the meat in enough water to cover them, and bring to a boil. Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender--about two hours. Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour. misc05

Source: George C. Booth; The Food and Drink of Mexico

MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Fri, 12-23-94 (14:12) Number: 17926 Refer: 0 To: ALL From: EARL CRAVENS Subj: misc06 Asian Conf: InterCook (823) Read: No Status: Public

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