Jeanne Owen's Chili Con Carne
1/3 c olive oil
3 lb beef round, lean, 1 cubes
2 onions, medium, finely chopped
3 garlic cloves, med, fine chop
4 c water, boiling
1 t caraway seeds
2 t sesame seeds
1/2 t oregano, ground, pref. mexican
3 T red chile, ground, hot-mild
1 c olives, green, pitted
2 cn kidney beans(16oz ea)
1. Heat the oil in a large saute pan or 6-quart 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. 2.
Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent. 3. 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. 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate. 5.
Add the olives and simmer, covered, 1 hour longer. 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.