Yield: 12 servings
|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|
|⅓ cup||Chili Powder|
|1½ teaspoon||Black Pepper -- freshly|
|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