Tommie arenas' chili beans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pinto Beans, Rinse And |
| Pick Over, but not soaked | ||
| 2½ | quart | Water |
| ½ | pounds | Ground Round Steak |
| ¾ | teaspoon | Cumin Seed |
| 2 | Cloves Garlic, peeled | |
| 1 | Carrot, cut up | |
| 3 | tablespoons | Gebhardt's Chili Powder |
| (to 4 Tbs) | ||
| 1 | can | (8 Oz) Tomato Sauce |
| 2 | slices | Bacon, cut small |
| 1 | tablespoon | Salt, or to taste |
Directions
1. In heavy skillet, bring the beans and water to boil. Lower heat, cover and cook gently for 2 hrs, checking frequently to see that beans are just covered with water. If necessary, add a little boiling water. Stir from time to time.
2. Cook the ground round in a skillet until well browned. Drain off nay fat.
3. In a blender or processor, grind together the cumin seed, garlic and carrot.
4. Stir the meat, cumin mixture and chili powder into the beans. Stir in the tomato sauce and bacon and add the salt. Cook 1½ hrs.
longer, or until the beans are tender. Keep them moist.
From THE BIG FRESNO FAIR of Freno, CA. Fair Dates: Early October, for 17 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking