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Chili For The Crowd

Derived from the "American Cooking" cookbook recipe
Chili from scratch
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 3 hours 45 minutes
Total Time 5 hours
Course Main Course, Soup
Cuisine Mexican
Servings 4 Quarts

Equipment

  • 1 Saucepan, 4 qt
  • 1 Large frying pan

Ingredients
  

  • 1/2 lb Pinto beans dried
  • 1 can Tomato puree 14 1/2 oz
  • 3 1/2 c Tomatoes pealed, seeded
  • 2 c Onion chopped
  • 2 c Green pepper chopped
  • 2 T oil
  • 1/4 c Parsley fresh, chopped
  • 3 lb Ground beef chuck
  • 1/3 c Chili powder
  • 1 T salt
  • 1 t Black pepper
  • 1 t Cumin

Instructions
 

Prepare Beans

  • Add beans and 4 c water to a 4 quart saucepan
  • Bring beans to a boil, cook 5 minutes
    1/2 lb Pinto beans
  • Remove from heat, cover, let stand 1 hour
  • Cook, covered for 1 hour, 30 minutes
  • Add puree and tomatoes
    1 can Tomato puree, 3 1/2 c Tomatoes
  • Simmer 5 minutes

Prepare Beef Mixture

  • Saute onions and peppers in oil until tender
    2 c Onion, 2 c Green pepper, 2 T oil
  • Drain fat and add parsely, ground beef, chili powder, salt, pepper and cumin
    1/4 c Parsley, 3 lb Ground beef, 1/3 c Chili powder, 1 T salt, 1 t Black pepper, 1 t Cumin
  • Simmer 10 minutes

Finish Chili

  • Add beef mixture to beans
  • Cover, simmer 45 minutes
  • Uncover, simmer 30 minutes
  • Skim excess fat