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No-Tomato Chili Con Carne Y Frijoles
Recipe By : Bill Hatcher
Serving Size : 8 Preparation Time :1:20
Categories : Mexican Soups
To/From Eat-L To/From Mc-Recipe
Amount Measure Ingredient -- Preparation Method
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1 1/2 Lb Lean Ground Beef
3 Cloves Garlic -- Minced
1 Med Onion -- Diced
1 Med Bell Pepper -- Diced
1 Jalapeño Pepper -- Minced (Optional)
3 Tbsp Flour
1 Tbsp Oregano
1 Tbsp Paprika
1 Tbsp Cumin
3 Tbsp Chili Powder -- More As Needed
1/2 Tsp Black Pepper
Cayenne Pepper -- To Taste
Salt -- To Taste
4 C Beef Broth Or Stock
2 Cans Pinto Or Red Beans, Drained -- (15 Or 16 Oz. Ea.)
8 Soda Crackers -- Crushed
Brown meat in Dutch oven or heavy pot. Drain excess grease and add garlic,
onion and pepper, sautéing until slightly softened.
Add flour, stirring and scraping pan until very lightly browned; add all
seasonings and mix thoroughly.
Add 4 cups broth or stock, or 4 cups water and 4 bouillon cubes. Bring to a
boil and simmer about 45 minutes.
Add beans and bring back to a simmer, cooking long enough to heat beans
through, about 10 minutes. Add sufficient cracker crumbs for desired
consistency, being careful not to over thicken.
Chili is better if allowed to sit for several hours to overnight for flavors
to blend, reheating if necessary.
Adjust all seasonings to taste.
Freezes very well.
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