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Prep Time: 1440 Minutes Cook Time: 240 Minutes |
Ready In: 1680 Minutes Servings: 10 |
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Hearty and spicy. Ingredients:
2 lbs dried pinto beans (4 16 oz. cans of pinto beans may be substituted) |
2 lbs diced beef (london broil makes excellent chili) |
2 (15 ounce) cans mexican-style tomatoes |
2 (10 1/2 ounce) cans tomato soup |
2 medium onions, chopped |
1 medium green pepper, chopped |
1/2 cup celery, chopped |
1 garlic clove (minced or pressed) |
1 (6 ounce) can whole kernel corn |
1 (4 -7 ounce) can diced green chili peppers (optional) |
4 tablespoons chili powder (optional) |
1/2 cup brown sugar |
Directions:
1. Soak beans overnight; drain and place in Dutch oven or stockpot.
2. Add water to cover by 1 inch and add onions, chili powder, and brown sugar.
3. Cook over medium or low heat for 3 to 4 hours or until tender.
4. Be certain to add water as needed.
5. In a heavy skillet, brown beef, green pepper, chopped celery, and garlic together and add to beans.
6. Add remaining ingredients.
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