Cumin & Pinto Chili

Cumin & Pinto Chili

Cumin & Pinto Chili
Come try the cumin and pinto chili. This recipe can be kept frozen for as long as you like. Double the ingredients and keep the extra amount ready for later use.
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Main Ingredient:
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Course/Dish:
Makes:
4 quarts

Ingredients
  • 1/2 lb. dried pinto beans
  • 2 (14 1/2 oz.) cans tomatoes
  • 1 (6 oz.) can tomato paste
  • 3 large green peppers
  • 1 1/2 tbsp. salad oil
  • 1 1/2 lb. onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 cup parsley, chopped
  • 1/2 cup butter
  • 2 lb. beef chuck, coarsely ground
  • 1 lb. ground lean pork
  • 3 tbsp. chili powder
  • 2 tbsp. salt
  • 1 1/2 tsp. pepper
  • 1 1/2 tsp. cumin seed

  • Methods/steps
    1. Wash beans and soak overnight in 7 1/2 cups of water. Simmer, covered, in same water until tender. Add tomatoes and simmer for 5 minutes more. Saut green pepper in salad oil for 5 minutes. Add onion; cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saut meat for 15 minutes. Add meat to onion mixture; stir in chili powder. Cook for 10 minutes. Add this to beans; add spices. Simmer, covered, for 1 hour. Cook, uncovered, for 30 minutes. Skim any fat from top.

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