| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Tex-Mex | Tex-mex, Beef, Vegetables, Main dish, S_living | 6 | Servings |
INGREDIENTS
| 1 | lb | Beans, pinto — dried |
| 3 | lb | Beef, boneless — trimmed |
| And | ||
| Into 1/2-inch cubes | ||
| 1/4 | c | Olive oil |
| 1 | qt | Water |
| 1/3 | c | Chili powder |
| 1 | tb | Salt |
| 10 | Garlic cloves — minced | |
| 1 | ts | Cumin — ground |
| 1 | ts | Marjoram — ground |
| 1 | ts | Red pepper — ground |
| 1 | tb | Sugar |
| 3 | tb | Paprika |
| 3 | tb | Flour — all-purpose |
| 1/3 | c | Cornmeal |
| 1 | c | Water |
INSTRUCTIONS
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. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”