Chili #2

2 C Pinto beans
2 C Tomatoes (can use cans of peeled and chopped)
1 lb Green bell peppers, coarse chopped
1 and 1/2 lbs Onions, coarse chopped
1 and 1/2 tbsp Salad Oil
1 and 1/2 tbsp Parsley
2 cloves Garlic, crushed
1/2 C Butter or margarine
2 and 1/2 lbs Ground beef

1 lb Pork sausage
1/2 C Chili powder
2 tbsp Salt
1/2 tsp Pepper
1 and 1/2 tsp Ground cumin

Cover beans with water 2 inches over beans. Soak overnight. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes.
Sauté green pepper slowly in salad oil 5 minutes. Add onion and cook until tender. Stir frequently. Add garlic and parsley.
In large skillet melt butter and sauté beef and pork for 15 minutes. Add meat to onion mixture. Mix in chili powder and cook 10 minutes.
Add this mixture to beans and season with salt, pepper and cumin. Simmer covered 1 hour. Remove lid and cook 30 minutes more. Skim fat off top. (I usually cook uncovered longer than 30 minutes to make thicker chili.)

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