Smokestack chili
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | pounds | Kidney beans |
| 2¼ | pounds | Pinto beans |
| 8 | quarts | Canned tomatoes; or fresh or frozen |
| 6 | mediums | Green peppers; chopped |
| 12 | mediums | Onions; chopped |
| 5 | tablespoons | Salt |
| 1 | teaspoon | Black pepper |
| ⅓ | cup | Chili powder |
| 1 | teaspoon | Cayenne |
| 2 | teaspoons | Cumin; ground |
| 1 | teaspoon | Paprika |
| 2¼ | pounds | Lean ground beef |
| 3 | cups | Wheat germ |
| 6 | cups | Bran |
Directions
Soak beans overnight. Drain and add everything except beef, wheat germ and bran to a large kettle. Brown ground beef separately in a large skillet and drain well. Add to kettle and bring mixture to a slow boil. Simmer 2-3 hours, stirring occasionally. Within a half hour of serving, add wheat germ and bran. The mixture thickens considerably. Add water if desired.
Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@...> on Jan 12, 1998