Recipe - Chili Con Carne Cp

2 pound Ground beef
3 lg Onions; chopped
4 Cloves garlic; minced
1 cn Beer
6 Ripe tomatoes; peeled,seeded
and, chopped or
1 cn Tomatoes
2 tablespoon Ground cumin
2 tablespoon Dried oregano
4 Chili peppers; chopped
1 tablespoon Dried chili
1 pn Cayenne pepper; or to taste
2 Bell peppers seeded and;
chopped
2 tablespoon Canola oil
2 tablespoon Olive oil
4 tablespoon Corn flour
1 teaspoon Brown sugar
1 tablespoon Thyme
Salt and freshly ground
pepper, to taste
One half pound Kidney beans cooked with 2
Tbs brown sugar, (optional)

1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release
liquid before it browns.( this should take about half an hour) Set aside

2. In another pan cook onions in 2 tbs of the oil until it starts to change
color. Stir in bell pepper and cook until soft.

3. Add garlic and cook 1 minute.

4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute.

5. Stir in browned beef,season with salt and pepper

6, Pour beer and cook until foam disappears

7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for
1 hour, stirring occasionally.

8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir
a few times.

9. Add beans and some of the liquid they were cooked in. Cook 10 minutes.

10. Check seasonings. Serve topped with chopped green onions.

NOTES : Correct spices to taste while cooking

Recipe by: Miriam Podcameni Posvolsky Posted to MCRecipe Digest V1 #765 by
Leon & Miriam Posvolsky miriamp@pobox.com on Aug 30, 1997