Chasen's chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Pinto beans |
| 3 | cups | Cold water |
| 5 | cups | Canned tomatoes |
| 2 | tablespoons | Vegetable oil |
| 4 | cups | Chopped onions |
| 4 | cups | Chopped green pepper |
| 2 | tablespoons | Chopped garlic |
| ½ | cup | Chopped parsley |
| 4 | ounces | Butter |
| 3½ | pounds | Coarsely Ground Beef |
| ½ | cup | Chili Powder |
| 1½ | teaspoon | Ground Black Pepper |
| 2 | teaspoons | Cumin |
Directions
Pour the beans in a saucepan and cook until tender, adding more water if necessary. Heat the oil in skillet, add the peppers and onions and cook until the onions are translucent. Add the garlic and parsley. Meanwhile heat the oil and butter in a pot large enough for all the ingredients. Add the beef and cook about 25 min. stirring to break up the lumps. Add the chili powder and cumin about halfway through the cooking process. Add the peppers and onions to the meat, then the tomatoes and salt and pepper.
Simnmer for 60 minutes, stirring often. Add the beans and water and continue cooking for an additional half hour. Skim off the fat. Serve with sour cream, chopped onions, shredded cheddar cheese and crackers. Makes 3 quarts LOIS SHOFSTAHL (NVXR76A) Recipe By :
From: Western Mexican Cookbook
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