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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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In elementary school we always had bean chowder on Fridays. It was one of the few things I liked on the lunch menu, along with the cinnamon rolls that were served with it for desert. After looking for umpteen years I finally found both recipes. So I'm posting them here for safe keeping. Ingredients:
1 lb pinto beans |
1/2 tablespoon chili powder |
1 1/2 teaspoons salt |
1 lb ground beef |
1/2 medium onion, chopped |
1 teaspoon minced garlic |
1 2/3 cups tomato puree |
1 tablespoon chili powder |
1 tablespoon salt |
1 cup dry breadcrumbs |
Directions:
1. Cook beans in 3 quarts of water or more depending on dryness of beans.
2. When beans are nearly done, add 1/2 tablespoon chili powder and 1-1/2 teaspoons of salt.
3. While beans are cooking, combine meat, onions, and garlic; brown in skillet, stirring frequently until done.
4. Add remaining ingredients to meat mixture.
5. Simmer for 15 minutes.
6. Combine meat mixture and beans.
7. May have to add more water for desired thickness or more chili powder for desired seasoning.
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