| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lean pork |
| 2 1/2 |
lb |
Ground chuck |
| 1 1/2 |
lb |
Onions, chopped |
| 1 |
lb |
Green peppers, chopped |
| 5 |
c |
Tomatoes,chopped |
| 1/2 |
lb |
Pinto beans |
| 1 1/2 |
tb |
Oil |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Butter |
| 1/3 |
c |
Chili powder |
| 2 |
tb |
Salt |
| 1 1/2 |
ts |
Pepper |
| 1 1/2 |
ts |
Cumin seeds |
| 1 1/2 |
ts |
MSG |
|
|
Water |
INSTRUCTIONS
Soak beans in water to cover overnight. Drain, cover with cold water and
simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min
longer.
Saute green peppers in oil until tender, add onions and cook until
tender. Stir frequently. Add garlic and parsley.
In another skillet, melt butter and add chuck and pork. Brown 15 min
until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min
and add mixture to beans.
Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour,
then remove cover and simmer 30 minutes longer. Skim fat from top. Serves
10
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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