Traditional Chili Recipe
Ingredients
| Pinto beans | 2 Cup (16 tbs) | |
| Water | ||
| Large onion - 1, chopped | ||
| Garlic | 1 Clove (5gm) | |
| Oil | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| Oregano | 1 Tablespoon | |
| Chili powder | 3 Tablespoon | |
| Ground chili pepper - pinch | ||
| Cayenne | 1/8 Teaspoon | |
| Tomato sauce | 8 Can (10oz) | |
| Stewed tomatoes | 16 Can (10oz) | |
| Beef | 1 pound | |
| Water | 5 Cup (16 tbs) | |
Directions
GETTING READY
1. Soak beans overnight or quick-soak.
2. Drain excess water.
MAKING
3. In a dish take beans.
4. Cover beans with water.
5. Place it over heat and bring to a boil.
6. Simmer for 2 hours.
7. Then drain.
8. In a skillet heat oil.
9. Saute onion and garlic in oil until limp.
10. Add next 9 ingredients and simmer 20 minutes.
11. In a Dutch oven, brown beef.
12. Add beans, tomato mixture, and 5 cups water.
13. Simmer 2 to 3 hours over very low heat, stirring occasionally.
SERVING
14. Serve traditional chili immediately.
1. Soak beans overnight or quick-soak.
2. Drain excess water.
MAKING
3. In a dish take beans.
4. Cover beans with water.
5. Place it over heat and bring to a boil.
6. Simmer for 2 hours.
7. Then drain.
8. In a skillet heat oil.
9. Saute onion and garlic in oil until limp.
10. Add next 9 ingredients and simmer 20 minutes.
11. In a Dutch oven, brown beef.
12. Add beans, tomato mixture, and 5 cups water.
13. Simmer 2 to 3 hours over very low heat, stirring occasionally.
SERVING
14. Serve traditional chili immediately.
Chef
