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Categories:
kidney beans water tomatoes green bell pepper onions vegetable oil garlic parsley butter lean ground beef ground pork chili powder salt pepper ground cumin
Viewed: 49 - Published at: 8 years agoIngredients
- 12 ounces canned kidney beans
- 12 cup water
- 2 (14 1/2 ounce) cans tomatoes
- 1 lb green bell pepper, seeded, chopped
- 1 12 lbs onions, chopped
- 1 12 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 12 cup finely chopped fresh parsley
- 12 cup butter (1 stick)
- 2 12 lbs lean ground beef
- 1 lb ground pork
- 13 cup chili powder (2 more)
- 2 teaspoons salt (to taste)
- 1 12 teaspoons pepper
- 12 teaspoon ground cumin
Method
- Place beans in a large pot with 1/2 cup water.
- Add more water as needed.
- Add tomatoes and simmer 5 minutes.
- Heat oil in large skillet and saute green peppers slowly 5 minutes.
- Add onions and cook until tender, stirring frequently.
- Add garlic and parsley.
- In a second large skillet, melt butter and saute beef and pork 15 minutes.
- Add meat to onion mixture, stir in chili powder and cook 10 minutes.
- Add meat mixture to beans in large pot.
- Season with salt, pepper and cumin.
- Simmer, covered, 1 hour.
- Remove cover and cook 30 minutes longer.
- Skim fat off top.
- NOTE: This chili freezes very well.
