Tommie arenas' chili beans

6 servings

Ingredients

Quantity Ingredient
4 cups Pinto Beans, Rinse And
Pick Over, but not soaked
2½ quart Water
½ pounds Ground Round Steak
¾ teaspoon Cumin Seed
2 Cloves Garlic, peeled
1 Carrot, cut up
3 tablespoons Gebhardt's Chili Powder
(to 4 Tbs)
1 can (8 Oz) Tomato Sauce
2 slices Bacon, cut small
1 tablespoon Salt, or to taste

Directions

1. In heavy skillet, bring the beans and water to boil. Lower heat, cover and cook gently for 2 hrs, checking frequently to see that beans are just covered with water. If necessary, add a little boiling water. Stir from time to time.

2. Cook the ground round in a skillet until well browned. Drain off nay fat.

3. In a blender or processor, grind together the cumin seed, garlic and carrot.

4. Stir the meat, cumin mixture and chili powder into the beans. Stir in the tomato sauce and bacon and add the salt. Cook 1½ hrs.

longer, or until the beans are tender. Keep them moist.

From THE BIG FRESNO FAIR of Freno, CA. Fair Dates: Early October, for 17 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking

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