Texas Chili Con Carne
|Pinto beans||1 1⁄2 Cup (24 tbs)|
|Chuck||1 1⁄2 Pound, cut into 0.50 inch cubes|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), split and toasted|
|Canned tomatoes||1 Pound, undrained|
|Chili powder||1 1⁄2 Tablespoon|
Cover with cold water; let stand covered overnight.
Place beans in large pan with 2 quarts water; bring to a boil.
Reduce heat; simmer, covered, about 1 hour and 30 minutes or until beans are tender.
Drain beans, save 1 cup liquid.
Cut up bacon; fry in large Dutch oven 2 minutes.
Add chuck; brown well, turning on all sides.
Remove bacon and chuck when browned; set aside.
Add onion and garlic; saute until tender, about 5 minutes.
Remove from heat.
Stir in flour, reserved bean liquid, tomatoes, chili powder and salt.
Bring to aboil, stirring.
Add chuck and bacon; reduce heat and simmer 1 hour longer or until chuck is tender.