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Chili For A Crowd Of Sixteen

Meat.World's picture
Ingredients
  Dry pinto beans 1 Pound
  Water 2 Quart
  Canned tomato puree 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Tomatoes 7 Cup (112 tbs)
  Chopped onions 4 Cup (64 tbs)
  Chopped green peppers 4 Cup (64 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Ground chuck 6 Pound
  Minced parsley 1⁄2 Cup (8 tbs)
  Chili powder 2⁄3 Cup (10.67 tbs)
  Salt 2 Tablespoon
  Pepper 2 Teaspoon
  Cumin 2 Teaspoon
  Monosodium glutamate 2 Teaspoon
Directions

Place the beans in the water in a large kettle.
Cover and bring to a boil, then boil for 5 minutes.
Remove from heat.
Let stand in tightly covered pan for 1 hour, then bring to a boil.
Reduce heat and simmer, covered, for 1 hour and 30 minutes.
Add the puree and tomatoes and simmer for 5 minutes longer.
Saute the onions and green peppers in oil, then drain off excess fat.
Add the ground chuck and remaining ingredients and simmer for 10 minutes.
Combine with the beans.
Cover and simmer for 45 minutes.
Uncover and simmer for 30 minutes longer.
Remove any excess fat.
Serve hot in bowls with crisp corn chips.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef
Servings: 
16

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