*  Exported from  MasterCook  *
 
                       Jeanne Owen’s Chili Con Carne
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           Olive oil
    3      pounds        Beef round,lean -- 1 cubes
    2                    Onions,medium -- finely chopped
    3                    Garlic cloves,med -- fine chop
                         Salt
    4      cups          Water -- boiling
    1      teaspoon      Caraway seeds
    2      teaspoons     Sesame seeds
      1/2  teaspoon      Oregano,ground -- pref. Mexican
    3      tablespoons   Red chile,ground -- hot-mild
    1      cup           Olives,green -- pitted
    2      cans          Kidney beans (16oz ea)
 
 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.~
 
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