Chili Con Carne - 2

Recipe Ingredients

2 cups	320g / 11oz	Pinto beans - dried, or red kidney or similar beans soak overnight and drain
2 lbs	908g / 32oz	Beef - lean stewing, cubed
2		Bay leaves
2		Onion - sliced (large)
10		Garlic - finely chopped
2 tablespoons	30ml	Oil
5		Tomato; peeled - seeded and chopped or 3 cups tomato sauce
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Cornstarch - or 2 tablespoons cornmeal
1/4 teaspoon	1.3ml	Oregano - dried
1/4 teaspoon	1.3ml	Sage - dried
1/4 teaspoon	1.3ml	Ground cumin
1 1/2 teaspoons	7.5ml	Pepper
1 tablespoon	15ml	Chili powder

Recipe Instructions

Put the beans and the meat in enough water to cover them, and bring to a boil.

Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender--about two hours.

Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings.

Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour.

Source:
Gebhardt's Mexican Cookery for American Homes (1936)

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