03-04-2005, 01:32 PM
1/2 pound dried pinto beans
2 (14 1/2 ounce) cans tomatoes
1 pound green bell peppers, seeded, chopped
1 1/2 pounds onions, chopped
1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1/2 cup finely chopped parsley
1/2 cup butter (1 stick)
2 1/2 pounds lean ground beef
1 pound ground pork
1/3 cup chili powder (2 more
tablespoons will make it hotter)
2 teaspoons salt or to taste
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
Rinse beans, put in a bowl and add water so that it extends 2 inches above beans. Allow to soak overnight.
Transfer beans AND water to a large stock pot. Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours.
Add tomatoes and simmer 5 minutes. Heat oil in large skillet and sauté green peppers slowly 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In a second large skillet, melt butter and sauté beef and pork 15 minutes.
Add meat to onion mixture, stir in chili powder and cook 10 minutes. Add meat mixture to beans in large pot. Season with salt, pepper and cumin. Simmer, covered, 1 hour.
Remove cover and cook 30 minutes longer. Skim fat off top.
NOTE: This chili freezes very well.
2 (14 1/2 ounce) cans tomatoes
1 pound green bell peppers, seeded, chopped
1 1/2 pounds onions, chopped
1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1/2 cup finely chopped parsley
1/2 cup butter (1 stick)
2 1/2 pounds lean ground beef
1 pound ground pork
1/3 cup chili powder (2 more
tablespoons will make it hotter)
2 teaspoons salt or to taste
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
Rinse beans, put in a bowl and add water so that it extends 2 inches above beans. Allow to soak overnight.
Transfer beans AND water to a large stock pot. Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours.
Add tomatoes and simmer 5 minutes. Heat oil in large skillet and sauté green peppers slowly 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In a second large skillet, melt butter and sauté beef and pork 15 minutes.
Add meat to onion mixture, stir in chili powder and cook 10 minutes. Add meat mixture to beans in large pot. Season with salt, pepper and cumin. Simmer, covered, 1 hour.
Remove cover and cook 30 minutes longer. Skim fat off top.
NOTE: This chili freezes very well.