| 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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