Jeanne Owen’s Chili Con Carne Recipe

Jeanne Owen’s Chili Con Carne Recipe


1/3 c of oil (olive)
3 lbs of beef (round, lean); cubed 1″
2 pcs of onions (medium) chopped finely
3 cloves of garlic (medium); chopped finely
4 c of water (boiling)
1 tsp of caraway seeds
2 tsps of sesame seeds
1/2 tsp of oregano (ground, preferably Mexican)
3 Tbsps of chile (red, ground hot-mild)
1 c of olives (green); pitted
2 cans of beans (kidney-shaped, 16 ozs)


Heat oil on pan for braising or light frying on moderate flame. Put beef in batches and stir, browning all sides. Set cooked cubes aside on plates.

Place onions on the used pan then cook while stirring in few minutes. Add garlic then cook ’til onions become translucent.

Place back beef into pan then season using salt. Add water (boiling), oregano, sesame and caraway seeds. Let boil. Reduce heat to simmer for an hour while covered.

Slowly add chile (ground). Taste to achieve desired flavor and hotness. Drop olives then simmer for another hour while covered. Season (to taste) and add beans ’til heated through.

Jeanne Owen’s Chili Con Carne Recipe

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