No-Tomato Chili Con Carne Y Frijoles

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lean ground beef
3		Garlic - minced
1		Onion - diced (medium)
1		Bell pepper - diced (medium)
1		Jalapeño pepper - minced (optional)
3 tablespoons	45ml	Flour
1 tablespoon	15ml	Oregano
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Cumin
3 tablespoons	45ml	Chile powder - more as needed
1/2 teaspoon	2.5ml	Black pepper
		Cayenne pepper - to taste
		Salt - to taste
4 cups	948ml	Beef broth or stock
2		Pinto or red beans - drained,
8		Soda crackers - crushed

Recipe Instructions

Brown meat in Dutch oven or heavy pot. Drain excess grease and add garlic, onion and pepper, sauteing 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.

Chile 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.

Source:
Bill Hatcher

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