Texas Chili Con Carne - cooking recipe

Ingredients

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

Preparation

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