Yield: 2 1/2 quarts
Measure | Ingredient |
---|---|
½ pounds | Pinto beans, dried |
1 tablespoon | Bacon drippings |
3 tablespoons | Chili powder |
2 pounds | Ground beef |
2 larges | Green peppers; chopped |
2 mediums | Onions; chopped |
2 \N | Garlic cloves; minced |
⅓ cup | Chili powder |
1 tablespoon | Salt |
1 teaspoon | Sugar |
1 teaspoon | Cumin seeds |
16 ounces | Tomatoes, whole; undrained |
1 \N | Hot red pepper; dried |
Sort and wash pinto beans; place in a large Dutch oven. Cover with water about 2 inches above beans; cover and let soak overnight.
Add bacon drippings and 3 tablespoons chili powder to beans and water.
Cover and simmer 1 hour or until tender, adding more water if necessary.
Combine ground beef, green peppers, onion, and garlic in a Dutch oven. Cook over medium heat until ground beef is browned; drain.
Stir in next 5 ingredients; cover, reduce heat, and simmer 1 hour and 15 minutes. Add beans and hot red pepper; continue to cook for 15 minutes. Remove hot red pepper before serving.
SOURCE: Southern Living Magazine, sometime in 1983. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-20-95