Classic Chili Con Carne
|Dried pinto beans/Red beans||1 Cup (16 tbs), washed and drained|
|Water||4 Cup (64 tbs)|
|Lean beef||3 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Ground cumin seed||1 Teaspoon|
|All purpose flour||1 Tablespoon|
Cover beans with the water, bring to boil, and boil for 2 minutes.
Cover pan and let stand for 1 hour; then cook until tender.
Drain and reserve liquid.
Cut meat into 1/2 inch cubes and sear in hot oil.
Add enough water to bean liquid to make 6 cups.
Add to meat, cover pan, bring to boil, and simmer for 1 hour.
Add bay leaf and next 6 ingredients.
Simmer for 30 minutes.
Blend cornmeal, flour, and cold water to make a paste.
Stir into mixture; simmer for 5 minutes.
Add beans and heat.