*  Exported from  MasterCook  *

                      Jeanne Owen's Chili Con Carne

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  c             Olive oil
   3      lb            Lean beef round -- 1" cubes
   2      md            Onions -- finely chopped
   3      cl            Garlic -- finely chopped
                        Salt
   4      c             Water -- boiling
   1      ts            Caraway seeds
   2      ts            Sesame seeds
     1/2  ts            Mexican oregano
   3      tb            Ground red chile
   1      c             Green olives -- pitted
  32      oz            Kidney beans (2 cans)

Heat the oil in a large saute pan or 6 qt 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.

Add the onions to the pan and cook, stirring, for a few minutes, then
add the garlic. Cook until the onions are translucent.

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.

Gradually stir in the ground chile, tasting until you achieve the
degree of hotness and flavor that suits you palate.

Add the olives and simmer, covered, 1 hour longer.

Taste and adjust seasonings, the mix in the kidney beans and heat
through.


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