Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Stewing beef
42 oz Red kidney beans (3 cans)
28 oz Brown beans (2 cans)
1 lg Can tomato paste
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
2 ts Black pepper
Salt -- to taste
1/2 c Chili powder
1 c Cooked mashed potatoes
1/4 Ripe banana -- mashed
1 tb Lemon juice
28 oz Can tomatoes -OR-
1 qt Home canned tomatoes -- preferred
1 tb Crushed red pepper -- to taste
1 tb Black mollases
1 ts Cumin
1 ts Oregano
2 lg Spanish onions -- diced
24 oz Mushrooms (3 cans)
Cut beef into 1" chunks or thereabouts. Let beef soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis and onions over night. Brown the meat in a skillet. In large
pot throw in the tomatoes and crushed chillis, onions, meat, paste,
everything except the beans and peppers and slow cook for 3 hours.
Next chop your green and red peppers into long slivers or if you
prefer diced. Also stir in your beans and cook slowly for 1 more
hour. All cooking must not have the lid on. With the thick "soupy"
ring around the pot; stir back into the simmering chili.
You might like the chili hotter or maybe milder, depends on your
taste. What ever you do, don't ruin the chili by making it hotter
with hot sauces, this has a tendency to make the chili into
"superficial" body heat not a deep solid heat. To accompany the chili
try and get your hands on some "Agua Dente" (fire water) 80% alcohol
(national drink in Colombia). I guarantee you will see God!
