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Tex-Mex Chili

Serves 8

Est. preparation time: 12 hrs
Est. cooking time: 2 hrs, 30 mins


1/2 pound dry pinto beans
1 tablespoon oil
3 tablespoons chili powder
2 pounds ground beef
2 green bell peppers, chopped
2 onions, chopped
2 garlic cloves, crushed
1/3 cup chili powder
1 tablespoon salt
1 teaspoon sugar
1 teaspoon cumin seed
16 ounces whole tomatoes
1 red chili pepper

Sort dry pinto beans, place in a kettle, cover with water, and soak overnight.

To the beans, add oil and chili powder. Cover and simmer for 1 hour, or until tender, adding water if necessary.

In a skillet on medium heat, combine ground beef, chopped green bell peppers, chopped onions, and crushed garlic cloves. Cook until the beef is browned, stirring to crumble; drain. Stir into the meat, chili powder, salt, sugar, cumin seed, and whole tomatoes; cover and simmer for 1 hour and 15 minutes.

Add the meat mixture to the pinto beans in the kettle. Add red chili pepper. Continue cooking for 15 minutes. Remove the red chili pepper before serving.