Jeanne Owen's Chili Con Carne

1/3 c Olive oil

3 lb Beef round,lean,1" cubes

2 Onions,medium,finely chopped

3 Garlic cloves,med,fine chop

Salt 4 c Water,boiling

1 ts Caraway seeds

2 ts Sesame seeds

1/2 ts Oregano,ground,pref. Mexican

3 tb Red chile,ground,hot-mild

1 c Olives,green,pitted

2 cn Kidney beans(16oz ea)

1. Heat the oil in a large saute pan or 6-quart braising pan over medium

heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~