Tex-mex chili

2 1/2 quarts

Ingredients

Quantity Ingredient
½ pounds Pinto beans, dried
1 tablespoon Bacon drippings
3 tablespoons Chili powder
2 pounds Ground beef
2 larges Green peppers; chopped
2 mediums Onions; chopped
2 Garlic cloves; minced
⅓ cup Chili powder
1 tablespoon Salt
1 teaspoon Sugar
1 teaspoon Cumin seeds
16 ounces Tomatoes, whole; undrained
1 Hot red pepper; dried

Directions

Sort and wash pinto beans; place in a large Dutch oven. Cover with water about 2 inches above beans; cover and let soak overnight.

Add bacon drippings and 3 tablespoons chili powder to beans and water.

Cover and simmer 1 hour or until tender, adding more water if necessary.

Combine ground beef, green peppers, onion, and garlic in a Dutch oven. Cook over medium heat until ground beef is browned; drain.

Stir in next 5 ingredients; cover, reduce heat, and simmer 1 hour and 15 minutes. Add beans and hot red pepper; continue to cook for 15 minutes. Remove hot red pepper before serving.

SOURCE: Southern Living Magazine, sometime in 1983. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-20-95

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