*  Exported from  MasterCook  *
 
                    No-Tomato Chili Con Carne Y Frijoles
 
 Recipe By     : Bill Hatcher <bhatcher@beldar.com>
 Serving Size  : 8    Preparation Time :1:20
 Categories    : Mexican                          Soups
                 To/From Eat-L                    To/From Mc-Recipe
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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