Recipe - Jeanne Owens Chili Con Carne

1/3 cup Olive oil
3 pound Beef round,lean,1" cubes
2 Onions,medium,finely chopped
3 Garlic cloves,med,fine chop
Salt
4 cup Water,boiling
1 teaspoon Caraway seeds
2 teaspoon Sesame seeds
One half teaspoon Oregano,ground,pref. Mexican
3 tablespoon Red chile,ground,hotmild
1 cup Olives,green,pitted
2 cn Kidney beans(16oz ea)

1. Heat the oil in a large saute pan or 6quart 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.~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini