Chili with pinto beans

Yield: 20 servings

Measure Ingredient
5 pounds Chuck; coarsely ground
7 cloves Garlic
1 large Sweet pepper
1 large Onion; chopped
1 Celery stalk; chopped
12 ounces Can tomato paste
15 ounces Can Hunt's Tomato Sauce Special
2 cups V-8 juice
3 cups Dry pinto beans
2 quarts Water
2 teaspoons Salt
1 teaspoon Pepper
6 ounces Can tomato paste
2 teaspoons Chili peppers; crushed
3 teaspoons Salt
1 teaspoon Black pepper
⅓ cup Chili powder
3 cups Water
4 cups Beef broth
1 tablespoon Paprika
3 teaspoons Ground cumin
1 Beef bouillon cube
1 tablespoon Chili powder
1 medium Onion; chopped
2 tablespoons Honey

MRS LEO GORDON

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BEANS

In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper.

Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans.

BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours.

Add beans to chili. Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.

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