Chili Con Carne

• 2 1/2 lb. beef round or rump or venison roast, trimmed of fat, coarsely chopped
• 1 c. pinto beans
• 1/4 c. olive oil
• 1 c. minced onion
• 1 Tbsp. minced garlic
• 1 large green or red sweet pepper, minced
• 1 large bay leaf
• 1 tsp. oregano
• 3 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. fresh black pepper
• 1 Tbsp. paprika
• 2 fresh chili pods, skinned, minced very fine
• 3 Tbsp. flour
• 1 1/2 qt. beef or chicken stock
• 2 tsp. sugar
• 1/4 c. cracker crumbs
• salt

1. Soak beans overnight.
2. Cook in salted water, following directions on package, about 1 hour or until tender.
3. Heat olive oil over low flame in a large heavy saucepan or Dutch oven.
4. Add meat, stirring frequently until it loses red color.
5. Add onion, garlic, sweet pepper, bay leaf, oregano, chili powder, cumin, cayenne pepper, black pepper, paprika and chili pods.
6. Stir well. Cover pan and saute about 5 minutes.
7. Stir in flour, blending well.

beef round or rump, pinto beans, olive oil, onion, garlic, green, bay leaf, oregano, chili powder, ground cumin, cayenne pepper, fresh black pepper, paprika, fresh chili pods, flour, beef, sugar, cracker crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504692 (may not work)