Tex-mex chili
2 1/2 quarts
Ingredients
| Quantity | 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 | Garlic cloves; minced | |
| ⅓ | cup | Chili powder |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Cumin seeds |
| 16 | ounces | Tomatoes, whole; undrained |
| 1 | Hot red pepper; dried | |
Directions
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