Chili Con Carne (or "spicy Bean Soup" If You’
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Tex-Mex | Beef, Main dish, S_living, Tex-mex, Vegetables | 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 | T | Salt |
| 10 | Garlic cloves, minced | |
| 1 | t | Cumin, ground |
| 1 | t | Marjoram, ground |
| 1 | t | Red pepper, ground |
| 1 | T | Sugar |
| 3 | T | Paprika |
| 3 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 2330.8mg
Potassium: 593.6mg
Carbohydrates: 28.9g
Fiber: 7.8g
Sugar: 3.8g
Protein: 8.8g