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Title: Chili Con Carne E Categories: Main course, Meats Yield: 1 Servings 2 lb Ground beef 3 lg Onions; chopped 4 Cloves garlic; minced 1 cn Beer 6 Ripe tomatoes; peeled,seeded -and, chopped or 1 cn Tomatoes 2 tb Ground cumin 2 tb Dried oregano 4 Chili peppers; chopped 1 tb Dried chili 1 pn Cayenne pepper; or to taste 2 Bell peppers seeded and; -chopped 2 tb Canola oil 2 tb Olive oil 4 tb Corn flour 1 ts Brown sugar 1 tb Thyme Salt and freshly ground -pepper, to taste 1/2 lb Kidney beans cooked with 2 -Tbs brown sugar, (optional) 1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it browns.( this should take about half an hour) Set aside 2. In another pan cook onions in 2 tbs of the oil until it starts to change color. Stir in bell pepper and cook until soft. 3. Add garlic and cook 1 minute. 4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute. 5. Stir in browned beef,season with salt and pepper 6, Pour beer and cook until foam disappears 7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally. 8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times. 9. Add beans and some of the liquid they were cooked in. Cook 10 minutes. 10. Check seasonings. Serve topped with chopped green onions. NOTES : Correct spices to taste while cooking Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #765 by Leon & Miriam Posvolsky |