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Great Recipes

 

Chili Con Carne

Chili Con Carne from The Complete Low Fat Cookbook.

Ingredients:

  • 6 oz. dried black-eye peas
  • 1-1/2 lb. fresh tomatoes
  • 1-1/2 Tbsp. vegetable oil
  • 2 lbs. trimmed chuck steak, cubed
  • 3 onions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 tsp. ground Cumin Seed
  • 1 Tbsp. Spanish Paprika, Spanish
  • 1/2 tsp. ground Allspice (Pimento)
  • 2 Tbsp. ground Chili Powder, dark
  • 1 Tbsp. brown sugar
  • 1 Tbsp. red wine vinegar

Directions:

Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Place the tomatoes in a bowl of boling water for 30 seconds, then transfer to a bowl of ie water. Drain and peel the skin from tomatoes. Halve tomatoes and remove seeds and finely chop.

Heat 1 Tbsp. oil in a pot and add half the meat. cook over medium heat for 2 minutes, or until weel browned. Remove from pot and repeat with remaining meat.

Add onions to pot with rest of the oil. Saute onions over medium heat for 5 minutes. Add garlic and spices and cook while stirring for an additional 1 minute. Add 2 cups of water and stir. Return meat to pot with beans and tomatoes. Bring to a boil and then reduce heat and simmer, partially covered for 2 hours or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.

Serves: 6