Tex-mex Chili Recipe
Yield: 2 1/2 quartsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pinto beans, dried
1/3 cup: Chili powder,
1 tbsp: Bacon drippings,
1 tbsp: Salt,
3 tbsp: Chili powder,
1 tsp: Sugar,
2 lbs: Ground beef,
1 tsp: Cumin seeds,
2 large: Green peppers, chopped
16 ounce: Tomatoes, whole, undrained
2 medium: Onions, chopped
1: Hot red pepper, dried
2: Garlic cloves, minced
Directions:
Sort and wash pinto beans; place in a large Dutch oven. Cover with
water about 2 inches above beans; cover and let soak overnight.
Add bacon drippings and 3 tablespoons chili powder to beans and water.
Cover and simmer 1 hour or until tender, adding more water if
necessary.
Combine ground beef, green peppers, onion, and garlic in a Dutch
oven. Cook over medium heat until ground beef is browned; drain.
Stir in next 5 ingredients; cover, reduce heat, and simmer 1 hour and
15 minutes. Add beans and hot red pepper; continue to cook for 15
minutes. Remove hot red pepper before serving.
SOURCE: Southern Living Magazine, sometime in 1983. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-20-95
Source from luhu.jp
water about 2 inches above beans; cover and let soak overnight.
Add bacon drippings and 3 tablespoons chili powder to beans and water.
Cover and simmer 1 hour or until tender, adding more water if
necessary.
Combine ground beef, green peppers, onion, and garlic in a Dutch
oven. Cook over medium heat until ground beef is browned; drain.
Stir in next 5 ingredients; cover, reduce heat, and simmer 1 hour and
15 minutes. Add beans and hot red pepper; continue to cook for 15
minutes. Remove hot red pepper before serving.
SOURCE: Southern Living Magazine, sometime in 1983. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-20-95
Source from luhu.jp