Chili Con Carne (navy) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Dry pinto beans,
1/2 tbsp: Cayenne pepper,
4 cup: Boiling water,
ds Salt,
1 tbsp: Salt,
16 ounce: Canned crushed tomatoes,
5 lbs: Ground beef,
2/3 cup: Tomato paste,
2: Garlic clove, chopped
1/2 cup: Hot water,
1 1/2 cup: Onions, chopped
1/8 cup: Flour,
1/2 tbsp: MSG, Optional
1/2 cup: Water or bean liquid,
ds Cumin,
, Optional
1/4 cup: Chili powder,
Cooked rice,
ds Paprika, ground
Directions:
1. Wash beans; add to boiling water; bring to a boil; remove from
heat. Cover and let soak 1 hour or longer. Add salt and cook about 1
1/2 hours or until tender. Add watter as needed to keep beans just
covered. DO NOT DRAIN LIQUID FROM BEANS.
2. Cook beef until it loses pink color, stirring to break meat into
small pieces. Drain or skimm off excess fat during cooking period.
3. Add garlic, onions, and seasonings to meat. Mix thoroughly and
bring to a simmer.
4. Add tomatoes, tomato paste, and water. Stir. Bring to a simmer
and cook 1 hour. DO NOT BOIL.
5. Add beans and liquid; bring to a simmer and cook 30 minutes.
6. To thicken chili, mix flour and water, add to chily whi stirring
and cook about 5 minutes.
7. Serve over hot cooked rice.
Source from luhu.jp
heat. Cover and let soak 1 hour or longer. Add salt and cook about 1
1/2 hours or until tender. Add watter as needed to keep beans just
covered. DO NOT DRAIN LIQUID FROM BEANS.
2. Cook beef until it loses pink color, stirring to break meat into
small pieces. Drain or skimm off excess fat during cooking period.
3. Add garlic, onions, and seasonings to meat. Mix thoroughly and
bring to a simmer.
4. Add tomatoes, tomato paste, and water. Stir. Bring to a simmer
and cook 1 hour. DO NOT BOIL.
5. Add beans and liquid; bring to a simmer and cook 30 minutes.
6. To thicken chili, mix flour and water, add to chily whi stirring
and cook about 5 minutes.
7. Serve over hot cooked rice.
Source from luhu.jp