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Tex-mex Chili

Yield: 2 1/2 quarts

Ingredients and directions for this recipe

1/2 lb Pinto beans, dried 1/3 c Chili powder
1 tb Bacon drippings 1 tb Salt
3 tb Chili powder 1 ts Sugar
2 lb Ground beef 1 ts Cumin seeds
2 lg Green peppers; chopped 16 oz Tomatoes, whole; undrained
2 md Onions; chopped 1 Hot red pepper; dried
2 Garlic cloves; minced

Sort and wash pinto beans; place in a large Dutch oven. Cover with
water about 2 inches above beans; cover and let soak overnight.

Add bacon drippings and 3 tablespoons chili powder to beans and water.
Cover and simmer 1 hour or until tender, adding more water if
necessary.

Combine ground beef, green peppers, onion, and garlic in a Dutch
oven. Cook over medium heat until ground beef is browned; drain.
Stir in next 5 ingredients; cover, reduce heat, and simmer 1 hour and
15 minutes. Add beans and hot red pepper; continue to cook for 15
minutes. Remove hot red pepper before serving.

SOURCE: Southern Living Magazine, sometime in 1983. Typos by Nancy
Coleman.

See also:
Previous recipe Tex-mex Chicken With Avocado And Tomato Salsa
Next recipe Tex-mex Chili Chicken

Or try one of these recipes:
Carrots With Olives & Twenty Cloves Of Garlic
Fiori's Spinach Pie