Chili with pinto beans
20 servings
Ingredients
| Quantity | 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 |
Directions
MRS LEO GORDON
BEST OF SHOW
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.