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Ingredients Jump to Instructions ↓

  1. 1 cup pinto beans -- or kidney beans

  2. 3 cups water

  3. 1 tablespoon vegetable oil

  4. 2 cups onion -- chopped

  5. 1 green bell pepper -- seeded, chopped

  6. 1 pound lean ground beef

  7. 2 cups tomato -- chopped

  8. 6 ounces unsalted tomato paste

  9. 3/4 cup water

  10. 2 tablespoons chili powder

  11. 1 tablespoon vinegar

  12. 2 tablespoons garlic clove -- finely minced

  13. 1 teaspoon oregano

  14. 1 teaspoon cumin

  15. 1/4 teaspoon black pepper -- freshly ground

  16. 1 bay leaf

  17. 3 cups water in saucepan. Bring to a boil and cook for 2 minut es. Do not drain. Set aside for 1 hour. Return beans to heat, adding water t o cover if necessary. Simmer for one hour or until beans are tender. Drain an d set asideHeat the oil in a large, deep skillet or Dutch oven. Add onion and green peppe r. Cook until onion is transparent. Add meat and brown. Pour off all fat. A dd beans and remaining ingredients. Bring to a boil, reduce heat and simmer

  18. 1 1/2 hours, stirring occasionally. Remove bay leaf before serving. Note: You may substitute

  19. 3 cups no-salt-added canned kidney beans instead of d ried beans and water. Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.

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