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August 10, 2011

Texas Chili con Carne


Beef shoulder 3lbs (cut off fat and cut into ½ inch cubes)
Strips of bacon 2-3
Dried Chili powder 1-3 tablespoons
Water 3 cups
Dried Oregano 1 tablespoon
Cumin seeds 1 tablespoon crushed
Salt to taste
Cayenne pepper 1 teaspoon
Garlic cloves 2 crushed
Corn flour or masa harina 2 tablespoon


In a frying pan over medium heat add bacon to fry for few minutes. Discard the bacon leaving behind fat. Add the beef in the fat and fry until brown. Add chili powder and cook for 2 minutes, then add water and bring to boil over high heat. Reduce the heat to simmer, cover and cook for 30 minutes. Add oregano, cumin seeds, salt, cayenne pepper and garlic. Cover the pan and again simmer it for 45 minutes. In a little water add corn flour and make a batter. Add the in the boiling mixture slowly. The mixture will become thick. Serve with fresh coriander leaves and sour cream.