Ingredients Jump to Instructions ↓

  1. 1 Pinto beans

  2. 2 lbs 908g / 32oz Chili meat or 4 lbs 1816g / 64oz Lean beef sirloin - chopped ¥

  3. 1/2 Cubes 1 lb 454g / 16oz Low-fat turkey sausage

  4. 1 cup 62g / 2 1/5oz Onions - chopped

  5. 1 tablespoon 15ml Garlic powder

  6. 1 tablespoon 15ml Red cayenne pepper

  7. 2 Tomato sauce

  8. 3 tablespoons 45ml New mexico - (or other hot)

  9. Chili powder

  10. 1 teaspoon 5ml Dried oregano

  11. 2 tablespoons 30ml Ground cumin

  12. 1 tablespoon 15ml Vegetable oil

  13. 1 teaspoon 5ml Louisiana - (or Tabasco) hot

  14. Sauce

  15. 1 Jalapenos - chopped

  16. 1/2 tablespoon 7 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff.

  2. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done.

  3. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions.

  4. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Salt and pepper to taste.


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