Spicy Chili Con Carne
|Red beans||3 Cup (48 tbs), dried|
|Salad oil/Olive oil||4 Tablespoon|
|Onions||3 , chopped|
|Chili powder||6 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Lean beef||5 Pound, cut into 1/4 inch cubes|
|Canned tomatoes||80 Ounce (4 cans, No.2 size)|
If dried beans are used, wash carefully and discard any imperfect ones.
Place in saucepan with water to cover and soak overnight.
Wash thoroughly again and cover beans with fresh water.
Cook over low heat until beans are tender, about 3 hours.
Heat oil in separate saucepan and add onions, chili powder, garlic and beef.
Cook over high heat until meat is very brown on all sides.
Reduce heat to low.
Stir constantly until well blended.
Add tomatoes and Tabasco.
Cover and cook for 1 1/2 hours.
Add salt and beans.
Cook 45 minutes.
The chili will have a better flavor if prepared a day in advance.
Serves 16 to 18.