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How To make No Tomato Chili Con Carne Y Frijoles

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1 1/2 Lb Lean Ground Beef
3 Cloves Garlic

Minced
1 Med Onion :

Diced
1 Med Bell Pepper

Diced
1 Jalepeno Pepper :

Minced (Optional)
3 Tbsp Flour
1 Tbsp Oregano
1 Tbsp Paprika
1 Tbsp Cumin
3 Tbsp Chili Powder

More As Needed
1/2 Tsp Black Pepper
Cayenne Pepper :

To Taste Salt

To Taste 4 C Beef Broth Or Stock
2 Cans Pinto Or Red Beans, Drained :

(15 Or 16 Oz. Ea.)
8 Soda Crackers -- Crushed
Brown meat in dutch oven or heavy pot. Drain excess grease and add garlic, onion and pepper, sauteeing until slightly softened.
Add flour, stirring and scraping pan until very lightly browned; add all seasonings and mix thoroughly.
Add 4 cups broth or stock, or 4 cups water and 4 boullion cubes. Bring to a boil and simmer about 45 minutes.
Add beans and bring back to a simmer, cooking long enough to heat beans through, about 10 minutes. Add sufficient cracker crumbs for desired consistency, being careful not to over thicken.
Chili is better if allowed to sit for several hours to overnight for flavors to blend, reheating if necessary.
Adjust all seasonings to taste.
Freezes very well.

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