Chili con Carne

Chili con Carne

Whether wrapped in a tortilla or served on a plate with rice and beans, shili con carne is a favorite Mexican dish.

1 ½ lbs. round streak (cut in bite-size cubes)

2 tbsp. shortening

2 to 3 tbsp. oil

3 tbsp. flour

2 cups water (warm)

6 tbsp. chili powder (with cumin)

1 tsp. salt

¼ tsp. garlic powder

1.In a large skillet, brown meat cubes in shortening until well cooked. Push meat to one side of skillet and add oil and flour to make a quick gravy. Allow flour to cook for a few minutes, then mix with meat cubes. Stir and heat for five minutes. (Add 1/8 cup of water if meat becomes dry.) Leave covered, off heat, set aside.

2.To warm water, add chili powder and dissolve. (Make sure your chili powder has the seasoning cumin. This gives an added flavorful taste to chili con carne.) Add salt and garlic powder to chili mixture and stir. Then add chili to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. Remove from heat and leave covered until ready to serve. You should have a rich, gravy-like chili and meat.Serves 6To serve: roll up chili con carne in a hot flour tortilla and serve with pinto beans or serve as a main dish.