MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
 Categories: Soup, Chili, Beef, Beans, Sthrn/livng
      Yield: 6 Servings
 
      1 lb Beans, pinto; dried
      3 lb Beef, boneless; trimmed and
           -cut into 1/2-inch cubes
    1/4 c  Olive oil
      1 qt Water
      1 T  Sugar
      1 c  Onion; chopped

MMMMM-------------------------RUB SPICES------------------------------
    1/3 c  Chili powder
      1 T  Salt
     10    Garlic cloves; minced
  1 1/2 ts Cumin, ground
      1 ts Marjoram, ground
      1 ts Red pepper, ground
      3 T  Paprika

MMMMM-------------------------THICKENING------------------------------
      3 tb Flour, all-purpose
    1/3 c  Cornmeal
      1 c  Water
 
  NOTE Needs work.
  
  
  Cook beans according to package directions; drain and set aside.
  
  Mix rub spices.  Coat beef in rub spices.  Save any excess spices.
  Brown beef in oil over high heat in a heavy 6-quart saucepan.   Add 1
  quart water and onions; cover and simmer over low heat 1 to 1-1/2
  hours.
  
  Add beans, sugar, and excess rub spices (if any).
  
  Simmer an additional 30 minutes.
  
  Combine flour, cornmeal, and 1 cup water; blend well.  Add flour
  mixture to meat mixture; cook over low heat, stirring constantly,
  until smooth and thickened.
  
  adapted by Dale & Gail Shipp from
  SOURCE: Southern Living Magazine, sometime in 1977.
  Typed for you by Nancy Coleman.
  From: Nancy Coleman                   Date: 08 May 94
 
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