Smokestack chili

50 Servings

Ingredients

Quantity Ingredient
4½ pounds Kidney beans
2¼ pounds Pinto beans
8 quarts Canned tomatoes; or fresh or frozen
6 mediums Green peppers; chopped
12 mediums Onions; chopped
5 tablespoons Salt
1 teaspoon Black pepper
⅓ cup Chili powder
1 teaspoon Cayenne
2 teaspoons Cumin; ground
1 teaspoon Paprika
2¼ pounds Lean ground beef
3 cups Wheat germ
6 cups Bran

Directions

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@...> on Jan 12, 1998

Related recipes