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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was originally prepared to be entered into an annual chili contest held at Seneca Rocks, WV. It was never entered. Instead, it has become a family favorite. Ingredients:
3 can (15 oz) pinto beans |
5 cup tomatoes canned |
1 1/2 cup green pepper; chopped |
1 1/2 tablespoon salad oil |
2 cup onion; chopped |
2 clove garlic; crushed |
1/2 cup parsley; chopped |
1/2 cup butter |
1 1/2 lb ground chuck |
1 lb ground pork |
1/3 cup hot mexical style chili powder |
2 tablespoon salt |
1 1/2 teaspoon pepper |
1 1/2 tablespoon cumin seed; crushed |
Directions:
1. Saute green peppers, garlic, and onion in oil using a large skillet. Add parsley and set aside. In a Dutch oven saute meat in 1/4 stick of butter. Pour off grease, add remaining butter, and brown. Add chili powder to the meat mixture, brown a few minutes. Add to meat mixture, the peppers, onions and garlic. Add beans and remaining spices. Simmer 1 hour.
2. Note: If ground pork is not available, Italian sausage with the casing removed also works well.
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