Chili For A Crowd Of Sixteen Recipe
Ingredients
| Pinto beans | 1 Pound | |
| Water | 2 Quart | |
| 2 14 1/2-oz.cans tomato puree | ||
| Tomatoes | 7 Cup (16 tbs) | |
| Onions | 4 Cup (16 tbs), chopped | |
| Green peppers | 4 Cup (16 tbs), chopped | |
| 1/4 coil | ||
| Ground chuck | 6 Pound | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Chili powder | 2/3 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Pepper | 2 Teaspoon | |
| Cumin | 2 Teaspoon | |
| Monosodium glutamate | 2 Teaspoon | |
Directions
Place the beans in the water in a large kettle.
Cover and bring to a boil, then boil for 5 minutes.
Remove from heat.
Let stand in tightly covered pan for 1 hour, then bring to a boil.
Reduce heat and simmer, covered, for 1 hour and 30 minutes.
Add the puree and tomatoes and simmer for 5 minutes longer.
Saute the onions and green peppers in oil, then drain off excess fat.
Add the ground chuck and remaining ingredients and simmer for 10 minutes.
Combine with the beans.
Cover and simmer for 45 minutes.
Uncover and simmer for 30 minutes longer.
Remove any excess fat.
Serve hot in bowls with crisp corn chips.
Cover and bring to a boil, then boil for 5 minutes.
Remove from heat.
Let stand in tightly covered pan for 1 hour, then bring to a boil.
Reduce heat and simmer, covered, for 1 hour and 30 minutes.
Add the puree and tomatoes and simmer for 5 minutes longer.
Saute the onions and green peppers in oil, then drain off excess fat.
Add the ground chuck and remaining ingredients and simmer for 10 minutes.
Combine with the beans.
Cover and simmer for 45 minutes.
Uncover and simmer for 30 minutes longer.
Remove any excess fat.
Serve hot in bowls with crisp corn chips.
Chef
