INGREDIENTS

INSTRUCTIONS

Contributed to the echo by: Michael Gallagher Bob, here is my
variation of a chili recipe with beans in it. If the people here  don't
like beans with their chili, I'll give a substitution. DON'T  change
anything, for this is the way you should make authentic Texas
chili--not the cheap imitation stuff.  Wash beans in colander and soak
overnight. Wash again next day, and  place in large chili pot. Cover
with water about 1/2 to 3/4 inch over  beans; simmer, covered, for
about 2-1/2 hours or until done.  If substituting beans with the lean
beef sirloin, brown the meat 1  pound at a time, preferably in a
non-stick skillet without any oil.  Place the meat in large chili pot.
You will also need 1 more 12 ounce  can of tomato sauce and 1 to 2 10
ounce cans of fat-skimmed beef  stock. You will add the extra can of
tomato sauce and the can of beef  stock in the next paragraph of
directions.  Brown meat and place in large saucepan. Add all of the
other  ingredients and spices. Mix well. Simmer, covered, for 1 hour.
When  beans are done, add contents of saucepan to chili pot and simmer
for  30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205
with out the oil). Salt and pepper to taste.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 791
Calories From Fat: 248
Total Fat: 27.7g
Cholesterol: 273.3mg
Sodium: 2692.8mg
Potassium: 853.6mg
Carbohydrates: 27.6g
Fiber: 4.3g
Sugar: 7.2g
Protein: 111g