| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Crowd pleas, Not yet tri, Soups & ste, Beef dishes |
50 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Kidney beans |
| 2 1/4 |
lb |
Pinto beans |
| 8 |
qt |
Canned tomatoes; or fresh or frozen |
| 6 |
md |
Green peppers; chopped |
| 12 |
md |
Onions; chopped |
| 5 |
tb |
Salt |
| 1 |
ts |
Black pepper |
| 1/3 |
c |
Chili powder |
| 1 |
ts |
Cayenne |
| 2 |
ts |
Cumin; ground |
| 1 |
ts |
Paprika |
| 2 1/4 |
lb |
Lean ground beef |
| 3 |
c |
Wheat germ |
| 6 |
c |
Bran |
INSTRUCTIONS
Soak beans overnight. Drain and add everything except beef, wheat germ and
bran to a large kettle. Brown ground beef separately in a large skillet and
drain well. Add to kettle and bring mixture to a slow boil. Simmer 2-3
hours, stirring occasionally. Within a half hour of serving, add wheat germ
and bran. The mixture thickens considerably. Add water if desired.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan
12, 1998
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