An excellent tasting chile con carne from an old (~1966) Playboy Magazine. It DOES NOT include any tomatoes, unlike many chile recipes.
|1||lb. Ground chuck|
|1||Tbsp. Olive oil|
|1||Large green pepper with ribs and seeds removed, cut into bite-sized pieces|
|1||Medium onion, minced|
|2||Medium garlic cloves, minced|
|1||Large bay leaf|
|3||Tbsp. ground chile powder|
|1||Tsp. ground cumin|
|1/4||Tsp. cayenne (ground red) pepper, or to taste|
|1/2||Tsp. ground black pepper|
|1||Tbsp. sweet paprika|
|1/4||Tsp. crushed chile peppers, or to taste|
|3||Tbsp. all-purpose flour|
|1||Quart beef stock (beef bouillon or beef broth works, too.)|
|2||15-oz cans kidney beans (pinto beans work well, too.)|
Saute ground beef in olive oil until browned. Stir in next ten ingredients (green pepper through crushed chile peppers). Saute five minutes, stirring occasionally. Stir in flour. Add beef broth and kidney beans. Reduce heat to low. Simmer ~30 minutes, stirring occasionally. Serve with oyster crackers.
Don''t have any serving or nutrition information. Kind of depends on your appetite!