| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Chili |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Pinto beans |
| 3 |
c |
Cold water |
| 5 |
c |
Canned tomatoes |
| 2 |
tb |
Vegetable oil |
| 4 |
c |
Chopped onions |
| 4 |
c |
Chopped green pepper |
| 2 |
tb |
Chopped garlic |
| 1/2 |
c |
Chopped parsley |
| 4 |
oz |
Butter |
| 3 1/2 |
lb |
Coarsely Ground Beef |
| 1/2 |
c |
Chili Powder |
| 1 1/2 |
ts |
Ground Black Pepper |
| 2 |
ts |
Cumin |
INSTRUCTIONS
Pour the beans in a saucepan and cook until tender, adding more water if
necessary. Heat the oil in skillet, add the peppers and onions and cook
until the onions are translucent. Add the garlic and parsley. Meanwhile
heat the oil and butter in a pot large enough for all the ingredients. Add
the beef and cook about 25 min. stirring to break up the lumps. Add the
chili powder and cumin about halfway through the cooking process. Add the
peppers and onions to the meat, then the tomatoes and salt and pepper.
Simnmer for 60 minutes, stirring often. Add the beans and water and
continue cooking for an additional half hour. Skim off the fat. Serve with
sour cream, chopped onions, shredded cheddar cheese and crackers. Makes 3
quarts LOIS SHOFSTAHL (NVXR76A)
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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