Peppery Chili Con Carne Recipe
Ingredients
| Red kidney beans | 6 Cup (16 tbs) | |
| Onions | 4 Large, sliced | |
| Green peppers | 4 Medium, chopped | |
| Ground beef | 4 Pound | |
| Tomatoes | 4 1 pound | |
| 4 8-ounce cans seasoned tomato sauce | ||
| Salt | 4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Bay leaves | 4 , crumbled | |
| Chili powder | 2 Tablespoon | |
Directions
Rinse beans; soak in 6 quarts cold water overnight.
Add 1 tablespoon salt to beans and water; cover, simmer till tender, about 1 hour.
Drain; reserve liquid.
Brown onion, green pepper, and meat in hot fat in two heavy kettles.
Mix beans, remaining ingredients; add.
Cover; simmer 2 hours.
Add bean liquid, water if needed.
Or use four 1-pound cans red or kidney beans.
Drain beans; add with tomatoes.
Add 1 tablespoon salt to beans and water; cover, simmer till tender, about 1 hour.
Drain; reserve liquid.
Brown onion, green pepper, and meat in hot fat in two heavy kettles.
Mix beans, remaining ingredients; add.
Cover; simmer 2 hours.
Add bean liquid, water if needed.
Or use four 1-pound cans red or kidney beans.
Drain beans; add with tomatoes.
Chef
