| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Tex-mex, Beef | 6 | Servings |
INGREDIENTS
| 4 | Cloves garlic; minced | |
| 1 | ts | Cumin |
| 1 | Yellow onion; – chopped | |
| 1 | pk | Pinto beans* |
| 3 | c | Beef broth |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
1,2 lb sirloin tips; cubed 3, 4 T chili powder *Washed and soaked the night before(drain saute the beef, onions, garlic,add to the beans, add beef stock, salt and pepper to taste, cayenne and chili powder, simmer gently until beans are tender, about 2 1/2 hours. Sometimes i add chili ortega peppers, fresh vine ripened tomatoes, tomato sauce, i also sometimes thicken it with masa and water, it depends on the mood of the day.. Don't hesitate to be creative...chili is universal and lots of fun to change the ingredients. You might also try black beans, or a combination. Let me know your results......susan - san diego LAWRENCE MORAN (FWMH07A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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