Spicy pinto bean chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry pinto beans |
| 1 | large | Sweet onion -- chopped |
| 4 | cups | Water |
| 2 | Garlic cloves -- minced | |
| 1 | can | (29 oz) tomatoes with juice |
| 1 | can | (4 oz) chopped green chiles |
Directions
2 carrots, shredded 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon paprika 2 teaspoons salt 1 /2 teaspoon cayenne pepper Shredded cheddar cheese, optional Rinse and sort beans. Soak overnight or use quick-soak method, Discard liquid, Add the water, bring to a boil. Cover and simmer until the beans are almost tender , about 1 hour. Add all remaining ingredients except cheese. Simmer covered, stirring occasionally, until beans are tender and flavors have bended, about 2 hours; top with shredded cheddar cheese if desired, Yield: 2-½ qts. From: Country Woman Jan/Feb 1992 Rationing Recipes still hit the spot From Cookie-Lady's Files Converted by MMCONV vers. 1⅒ Recipe By :
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