Lion house chili

Yield: 10 Servings

Measure Ingredient
2 cups Dry red Mexican beans; (I've also used white beans and kidney)
2 cans Tomato sauce; (8 oz. each)
2 cups Tomato juice
1 tablespoon Hot chili powder; or to taste
½ teaspoon Cumin
2 teaspoons Salt
½ teaspoon Pepper
1 pounds Ground beef
1 cup Chopped onion

Cover beans with cool water and soak overnight. Cook until tender. Add tomato sauce, tomato juice, and seasonings. Brown ground beef and onion in heavy skillet until lightly browned. Add to cooked bean mixture. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings.

Posted to recipelu-digest Volume 01 Number 394 by "Diane. Geary" <diane@...> on Dec 22, 1997

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