Chili Con Carne
|Kidney beans/1 pound dried red/ pinto beans||4 Can (40 oz)|
|Garlic||2 Clove (10 gm), crushed|
|Dried oregano||1 Teaspoon|
|Onion||1 , chopped|
|Ground cumin||1⁄4 Teaspoon|
|Beef round||2 Pound|
|Chili powder||1 Tablespoon|
If you use dried beans, soak them overnight, then cook several hours until tender.
Brown onion in heated shortening.
Add meat, cut into very small cubes, and cook until well browned.
Stir in flour, cook a minute or two, then add canned, undrained kidney beans (or home cooked red beans plus 2 cups of the liquid in which they cooked) and all remaining ingredients.
Cook over a low heat, stirring frequently, for about 1 hour or until beef is tender.
Taste and add more chili if you wish.