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Chasing Chili

1/2 lb Dry pinto beans;
5 c Tomatoes; chopped
1 lb Green peppers; chopped
1 1/2 tb Oil;
1 1/2 lb Onions; peeled chopped
2 cl Garlic; minced
1/2 c Parsley; chopped
1/2 c Butter -=OR=- 1/2 c Margarine;
2 1/2 lb Ground beef; (preferably chuck)
1 lb Lean ground pork;
1/3 c Chili powder;
2 tb Salt; or to taste!
1 1/2 ts Black pepper
1 1/2 ts Cumin seeds;
1 1/2 ts MSG; (optional)


Soak beans in water to cover overnight. Drain, cover with cold water, and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 minutes longer. Saute green peppers in hot oil until tender. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In another skillet melt butter and add beef and pork. Cook and stir 15 minutes, or until crumbly and brown. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add meat mixture to beans along with salt, pepper, cumin seeds, and MSG. Simmer, covered, 1 hour. Remove cover and simmer 30 minutes longer. Skim fat from top. Makes 8 to 10 servings.


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