Texas Chili Con Carne
|Dried pinto beans||1 Pound (red variety)|
|Lean boneless beef||1 Pound|
|Special oil||4 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||16 Ounce, drained and chopped (1 can)|
|Chili powder||3 Tablespoon|
1 Wash the beans throughly.
2 In a pan, add the beans and cover with water, bring to a boil and cook for 2 minutes.
3 Remove the pan from the heat and let the beans soak for about an hour.
4 Drain, and add fresh water, just enough to cover the beans.
5 Bring to a boil and cook over low heat for 1 1/2 hours or just until beans are tender.
6 Reserve one cup liquid and drain.
7 Meanwhile, cut the meat into 1/4-inch dice. (Ground beef may be used, but diced beef is more authentic.)
8 In a skillet, heat oil and saute onion and garlic for 5 minutes.
9 Add in the meat and cook stirring frequently until browned.
10 Transfer to a casserole.
11 Blend in the flour, then add the tomatoes, salt, chili powder and bean water.
12 Bring to a boil and cook covered over low heat for 1 1/2 hours.
13 Gradually mix in the beans.
14 Cover again, and cook for another 30 minutes, stirring frequently.
15 Serve hot.