Beef, Mexican - Spanish, Soups and Stews

Chili Con Carne

  • 2 1/2 pounds Ground round
  • 1 cup Pinto beans
  • 1/4 cup Olive oil
  • 1 cup Onions finely chopped
  • 1 tablespoon Garlic, finely chopped
  • 1 Green or red sweet pepper, minced
  • 1 large Bay leaf
  • 1 teaspoon Oregano
  • 3 tablespoons Chili powder
  • 1 teaspoon Ground cumin
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Freshly ground black pepper
  • 1 tablespoon Paprika
  • 2 Fresh chili pods, finely minced
  • 3 tablespoons Flour
  • 1 1/2 quarts Beef or chicken stock
  • 2 teaspoons Sugar
  • 1/4 cup Cracker crumbs
  • ~ Salt

    • Soak beans Overnight. Cook in salted water, following directions on the package, about 1 hour or unil tender. Heat olive oil over low flame in a large heavy saucepan or Dutch oven. Add meat, stirring frequently unti it loses red color.Add onion, garlic, sweet pepper, bay leaf, oregano, chili powder, cumin, cayenne pepper, black pepper, paprika and chili pods. Stir well

    Cover pan and sauté about 5 minutes. Stir in flour, blending well. Add stock and bring to a boil.Reduce flame and simmer 1 hour. Stir in sugar and cracker crumbs. Drain beansand add, without their juice, to the pan. Simmer 10 minutes longer. Add salt if necessary. Serve with freshly openedor toasted oyster crackers. May be served with plain rice or pasta as an accompaniment.

    Makes 6 servings.

    VARIATIONS:

    Chunk Beef Chili:

    Cut beef into cubes, 1/2 to 1-inch thick. Increase cooking time if necessary and simmer until beef is tender. Beef may also be cut chipsize, Oriental style, as served in pepper steak.

    Chili with Tomatoes:

    A 1 pound can of tomatoes, coarsely chopped, may be added, together with the juice in the can. Decrease stock to 1 quart.

    Chili with red Wine:

    1 to 2 cups dry red wine may be added; decrease quantity of stock accordingly. The chili powder stillpulls the leading strings, but the coolwine flavor comes out distinctly.

    Chili with Kidney Baeans;:

    Bachelor chefs pressed for time find canned red kidney beans, drained of their juice, a satisfactory timesaver.

    Chili with Pork:

    Aficionados of chili who like their spices herculean often prefer a mild meat flavor. Instead of the 2-1/2 lbs. beef, use 1-1/2 lbs. beef and 1 lb. lean pork.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!