Texas Chili Con Carne

• 1 lb. dried red pinto beans
• 1 lb. lean boneless beef
• 4 Tbsp. special oil
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 Tbsp. flour
• 1 (16 oz.) can tomatoes, drained and chopped
• 3/4 tsp. salt
• 3 Tbsp. chili powder

1. Wash the beans; cover with water.
2. Bring to a boil.
3. Cook 2 minutes.
4. Remove from heat and let soak for 1 hour.
5. Drain; add fresh water to cover.
6. Bring to a boil.
7. Cook over low heat 1 1/2 hours or until beans are almost tender.
8. Drain, reserving 1 cup liquid.
9. Cut the meat into 1/4-inch dice.
10. Heat the oil in a skillet; saute the onion and garlic 5 minutes.
11. Add the meat; cook until browned, stirring frequently.
12. Transfer to a casserole or saucepan.
13. Blend in the flour, then add tomatoes, salt, chili powder and bean water.
14. Bring to boil; cover.
15. Cook on low heat 1 1/2 hours.
16. Add beans.
17. Re-cover and cook 30 minutes longer, stirring frequently.
18. Serves 8.

beans, beef, special oil, onion, garlic, flour, tomatoes, salt, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728347 (may not work)