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.
Cumin & Pinto Chili
Cumin & Pinto Chili
Ingredients
For 4 people
1 cup(s) dried pinto beans
29 ounce(s) (2-14 1/2 oz. cans) tomatoes
12 tablespoon(s) tomato paste
3large green peppers
3/4 ounce(s) salad oil
3 cup(s) onions, chopped
2cloves garlic, crushed
1/2 cup(s) parsley, chopped
8 tablespoon(s) butter
32 ounce(s) ground beef chuck
16 ounce(s) ground lean pork
3 tablespoon(s) chili powder
2 tablespoon(s) salt
1 1/2 teaspoon(s) pepper
1 1/2 teaspoon(s) cumin seed
Directions
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.