Chili Con Carne 38

Serving Size : 8
Ingredients

for prepare Chili Con Carne 38

:

Amount	Measure	Ingredient - Preparation Method
2	c	Pinto beans, dried - or red
kidney or similar beans, soak overnight and drain chili con carne 38
2	lb	Beef, lean stewing - cut into
cubes chili con carne 38
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 chili con carne 38
2	ts	Salt
1	tb	Cornstarch - or 2 tablespoons
cornmeal chili con carne 38
1/4	ts	Oregano, dried
1/4	ts	Sage, dried
1/4	ts	Ground cumin
1 1/2	ts	Pepper
1	tb	Chili powder

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) ® Ї 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

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .