Chili con carne (navy)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Dry pinto beans |
| 4 | cups | Boiling water |
| 1 | tablespoon | Salt |
| 5 | pounds | Ground beef |
| 2 | Garlic clove, chopped | |
| 1½ | cup | Onions, chopped |
| ½ | tablespoon | MSG (Optional) |
| dash | Cumin | |
| ¼ | cup | Chili powder |
| dash | Paprika, ground | |
| ½ | tablespoon | Cayenne pepper |
| dash | Salt | |
| 16 | ounces | Canned crushed tomatoes |
| ⅔ | cup | Tomato paste |
| ½ | cup | Hot water |
| ⅛ | cup | Flour |
| ½ | cup | Water or bean liquid |
| (Optional) | ||
| Cooked rice | ||
Directions
1. Wash beans; add to boiling water; bring to a boil; remove from heat. Cover and let soak 1 hour or longer. Add salt and cook about 1½ hours or until tender. Add watter as needed to keep beans just covered. DO NOT DRAIN LIQUID FROM BEANS.
2. Cook beef until it loses pink color, stirring to break meat into small pieces. Drain or skimm off excess fat during cooking period.
3. Add garlic, onions, and seasonings to meat. Mix thoroughly and bring to a simmer.
4. Add tomatoes, tomato paste, and water. Stir. Bring to a simmer and cook 1 hour. DO NOT BOIL.
5. Add beans and liquid; bring to a simmer and cook 30 minutes.
6. To thicken chili, mix flour and water, add to chily whi stirring and cook about 5 minutes.
7. Serve over hot cooked rice.