Chili Con Carne with Cubed Meat

Preparation info
  • Yield:

    12 to 16

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 5 pounds lean chuck roast
  • ½ cup olive oil
  • ½


  • Trim the meat of all fat and cut it into ½-inch cubes.
  • Heat the oil in a deep kettle and add the cubed meat. Cook, stirring, just until the meat loses its red color.
  • Sift together the flour and chili powder and sprinkle it over the meat, stirring constantly so t