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Chili con Carne with Cocoa
posted by Southern 06-27-98 5:57 AM
Chili con Carne with Cocoa
3 cups pinto beans, soaked overnight
1 teaspoon salt
2 lbs. beef chuck roast, cut up into 1" cubes
1/2 cup wheat flour
1 large onion, chopped
1 green pepper, chopped
2 cloves fresh garlic, smashed
Salt to taste
4 large fresh tomatoes, peeled
1 teaspoon sugar
1 teaspoon ground cumin
2 tablespoons chili powder
1-1/2 teaspoons cocoa
1 cup red wine
2 cups water
1. Cover soaked beans in water and cook until tender, about 1 hour. Add 1 teaspoon salt. Set beans aside, and drain before adding to chili.
2. Knead the flour into the beef cubes. Brown over medium heat in a heavy skillet. Add onion, pepper, and salt. Cook about 15 minutes.
3. Sprinkle tomatoes with sugar, then add to skillet. Add all remaining ingredients (except beans). Cover skillet, then simmer for 2 hours. Remove cover, add beans, and heat through. Serve hot.
SOURCE MATERIAL: Johnrae Earl and James McCormick, "The Chili Cookbook" (Los Angeles: Price/Stern/Sloan
Publishers, 1972)
