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Source: Houston Junior League Cookbook

Chili with Beans
This bean chili has a nice spicy kick to it.
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Serves: 4-6
Prep Time: 25 minutes
Cook Time: 30 minutes
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1 1/2 pounds beef, chili-ground
2 tablespoons bacon drippings, or beef suet
1 1/2 large onions, coarsely chopped
2 tablespoons flour
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon ground cumin
3-4 tablespoons chili con carne, seasoning powder
1 can (1 pound) tomatoes
1 can (1 pound) kidney beans

Sear meat in fat, over high heat, until very dry, brown, and crisp. (Stir meat often to keep it from burning.) Add onions and cook on low heat until soft. Tilt pan after browning onions and remove excess fat (amount will depend on leanness of meat.) Add flour, sugar, salt, cumin and chili powder; cook and stir until meat is well coated, about 5 minutes. Remove from heat and add tomatoes, stirring well. Add 1 cup water, return to heat, and bring to a boil, stirring constantly. (Mixture will be thick.) Boil 1 minute, then thin to desired consistency with a little more water. Cover and simmer slowly for 30 minutes. Allow to stand until cool enough for fat to rise to top; skim off fat. Pour excess juice from beans; add beans to chili. Simmer 30 more minutes, then correct seasoning if necessary.

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