Chili

Name: Chili
Ingredients: 1/2 lb. dried pinto beans; 3 cans (about 1 lb. each) tomatoes; 3 green peppers, seeded and chopped; 2 Tbsp. vegetable oil; 4 large onions, chopped (5 cups); 3 cloves of garlic, minced; 1/2 c. minced parsley; 1/2 c. butter or margarine; 3 1/2 lb. ground beef; 1/3 c. chili powder; 2 Tbsp. salt; 1 1/2 tsp. pepper; 1 1/2 tsp. ground cumin

13 ingredients

12 steps

Ingredients

1/2 lb. dried pinto beans
3 cans (about 1 lb. each) tomatoes
3 green peppers, seeded and chopped
2 Tbsp. vegetable oil
4 large onions, chopped (5 cups)
3 cloves of garlic, minced
1/2 c. minced parsley
1/2 c. butter or margarine
3 1/2 lb. ground beef
1/3 c. chili powder
2 Tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. ground cumin

Directions

1

Pick over beans and rinse.
2

Place in a large bowl; add water to cover; let stand overnight; drain.
3

Place beans in a large kettle, and add water to cover; heat to boiling and cover.
4

Simmer for about 45 minutes or until skins of beans burst when you blow on several on a spoon.
5

Add tomatoes and simmer 5 minutes.
6

Set aside.
7

Saute green peppers in the oil for 5 minutes; add onions and cook until soft, stirring frequently.
8

Add garlic and parsley. In a large skillet melt the butter and lightly brown ground beef; add beef mixture to onion mixture, stir in chili powder and cook 10 minutes.
9

Add beef mixture to beans, stir in remaining ingredients, cover and simmer 1 hour.
10

Remove cover and continue cooking for 30 minutes.
11

Skim fat from top and serve.
12

Makes 16 servings.