| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chili | 4 | Servings | |
INGREDIENTS
| 1 | lb | Dry pinto beans |
| 1 | cn | (10 oza) red chili sauce |
| Water | ||
| 1/4 | c | Vinegar |
| 1 | lb | Ground chuck |
| 1 | tb | Chili powder |
| 1 | lg | Onion; chopped |
| ds | Hot sauce | |
| 1 | cn | (1 lb) stewed tomatoes |
| Salt and pepper |
INSTRUCTIONS
Cover beans with cold water, cover pot and bring to boil. Reduce heat and simmer for 3 hours, adding water as needed. In a skillet, slowly brown ground beef. When crumbly, add onion and saute until limp. Add to beans along with rest of ingredients except the salt and pepper. Cover and simmer for three hours or until beans are tender and liquid is somewhat thickened. Add salt and pepper and serve. From: San Francisco Fire Department, Engine Company 32. Formatted by Mary Wilson, BWVB02B, San Diego, Jan 1994. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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