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-> [Chili, Ethnic, Herbs & Spices, Meats] -> [.357 magnum chili Recipe] |
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.357 magnum chili
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| Artist: |
_ |
| Categories: |
Chili, Ethnic, Herbs & Spices, Meats |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Pork, ground lean | | 2 1/2
| lbs | Chuck, ground | | 1 1/2
| lbs | Onions, chopped | | 1
| lbs | Green peppers, chopped | | 5
| cup | Tomatoes, chopped | | 1/2
| lbs | Pinto beans | | 1 1/2
| tbsp | Oil | | 2
| each | Garlic cloves | | 1/2
| each | Parsley, chopped | | 1/2
| each | Butter | | 1/3
| each | Chili powder | | 2
| each | Salt | | 1 1/2
| each | Pepper | | 1 1/2
| each | Cumin seeds | | 1 1/2
| each | Msg | | 1
| each | Water |
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Procedures:
| 1 | Soak beans in water to cover overnight. | | 2 | Drain, cover with cold water and simmer until beans are tender, about 1 hour. | | 3 | Add tomatoes ans simmer 5 min longer. | | 4 | Saute green peppers in oil until tender, add onions and cook until tender. | | 5 | Stir frequently. | | 6 | Add garlic and parsley. | | 7 | In another skillet, melt butter and add chuck and pork. | | 8 | Brown 15 min until crumbly.. | | 9 | Add to onion mixture and stir in chili powder. | | 10 | Cook 10 min and add mixture to beans. | | 11 | Season with salt, pepper, cumin seeds and msg. | | 12 | Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. | | 13 | Skim fat from top |
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