Jeanne Owen's Chili Con Carne

Course : Vegetables
Serves: 6
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1/3 Cup Olive oil
3 pound Beef round,lean,1 inch cubes
2 medium Onions,medium,finely chopped
3 cloves Garlic -- fine chop
1 teaspoon Salt
4 Cup Water,boiling
1 teaspoon Caraway seeds
2 teaspoon Sesame seeds
1/2 teaspoon Oregano,ground,pref. Mexican
3 tablespoons Red chile,ground,hot-mild
1 Cup Olives,green,pitted
32 ounces Kidney beans

Preparation / Directions:

1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~


Nutritional Information:

116 Calories (kcal); 13g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium

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