Recipe By : Sue Cochran, CHE
Serving Size : 6 Preparation Time :1:20
Categories : Chili Legume
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Pinto or kidney beans
3 c Water
1 tb Vegetable oil
2 c Onion -- chopped
1 Green bell pepper -- seeded,
- chopped
1 lb Lean ground beef
2 c Tomato -- chopped
6 oz Unsalted tomato paste
3/4 c Water
2 tb Chili powder
1 tb Vinegar
2 tb Garlic -- finely minced
1 ts Oregano
1 ts Cumin
1/4 ts Black pepper -- freshly ground
1 Bay leaf
Place beans and 3 cups water in saucepan. Bring to a boil and cook
for 2 minutes. Do not drain. Set aside for 1 hour. Return beans to
heat, adding water to cover if necessary. Simmer for 1 hour or until
beans are tender. Drain and set aside.
Heat the oil in a large, deep skillet or Dutch oven. Add onion and
green pepper. Cook until onion is transparent. Add meat and brown.
Pour off all fat. Add beans and remaining ingredients. Bring to a
boil, reduce heat and simmer 1-1/2 hours, stirring occasionally.
Remove bay leaf before serving.
Note: You may substitute 3 cups no-salt-added canned kidney beans
instead of dried beans and water.
Also, unsalted canned tomatoes can be substituted for the fresh
tomatoes.
