Roy ringer's chili`

12 servings

Quantity Ingredient
8 ounces Pinto Beans
5 cups Tomatoes, Canned With Juice
1 pounds Green Peppers -- chopped
1½ tablespoon Salad Oil
1½ pounds Onions -- chopped
2½ pounds Beef -- coarsely ground
1 pounds Pork -- coarsely ground
2 \N Cloves Garlic -- crushed
½ cup Parsley -- chopped
4 tablespoons Butter
⅓ cup Chili Powder
2 tablespoons Salt
1½ teaspoon Black Pepper -- freshly
\N \N Ground
1½ teaspoon Cumin Powder

Wash the beans and soak overnight. Cover the beans with at least 1" of water and simmer, covered, until tender. Then add the tomatoes and their juice, and simmer, covered, another 5 mins. In a large frying pan, saute the green peppers in salad oil for 5 mins. Add the onions and cook until tender, stirring often. In another frying pan, saute the ground beef and pork, garlic, and parsley in the butter until the meat is brown, approximately 15 mins. Then add the meat to the onion mixture and cook 10 mins. Finally, add the onion mixture and the meat to the bean mixture, with chili powder, salt, pepper, and cumin.

Simmer the whole mixture, covered, for 1 hour. Remove the cover and cook slowly another 30 mins. Skim the fat from the top and serve.

Like most chili, this improves each day. Serve with guacamole and sugar-and-spice gingersnaps.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 06-01-95 (159) Fido: Cooking

Related recipes