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Soups & Stews

Chili Beans - 2002
​​​​​​​​​​​​Recipe courtesy of Jean Seale, Gary Seale's mom

INGREDIENTS
  • ½ pound  pinto beans
  • 1 can-8 oz.  green chili peppers
  • 1 ½ tablespoons  salad oil
  • 2 cloves  garlic -- minced
  • 1 pound  pork -- ground
  • 2 ½ pounds  ground chuck
  • ½ cup  parsley -- fresh
  • ¼ cup  chili powder
  • 5 cups  canned tomatoes
  • 2 tablespoons  salt
  • 1 ½ teaspoons  pepper
  • 1 ½ tablespoons  cumin

​​PREPARATION
Soak beans overnight, drain, cook until tender, add tomatoes. Sauté peppers and onions in oil for 5 minutes. Add garlic and parsley. Sauté meat. Add chili powder and spices.  Mix with beans. Simmer covered for 1 hour.  Uncover and simmer for 1/2 hour.

Notes from Jean: Now for how I make them - We don't like things HOT so I use about 2 ounces of chili peppers. Dad likes lots of beans so I use 1 pound. That’s a lot of meat so I use the ground Pork because it needs that flavor. I only use 1 or 1 1/2 lb of ground chuck. Cumin also makes it hot so I use a scant tablespoon. As you can see this makes a lot but they freeze great. Try them the way I make them & if you like them hotter add the rest of the cumin & chili peppers to your taste. You can always add but you can't take away.

Notes from Ron - Oct. 9, 2016: The directions say to sauté onions, but no amount is given. I used a medium yellow onion. Also, after draining the beans, I added new water to cook them. Then I didn't drain them when I added them to the meat and tomatoes. In fact, I added a cup of water as it cooked, as it was starting to lose the liquid. Finally, 2 tablespoons of salt seems like a lot. I used 1/2 TBS which seemed to be plenty. I followed Jean's directions the rest of the way. ​

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