Chile from Suzi's Kitchen
Jeannette
ingredients
- 1 pound pink (or pinto) beans
- 1 tablespoon baking soda
- 1 quart water
- 1 heaping teaspoon cumin
- 1 tablespoon epasote
- 6 cloves garlic
- 1 cup (and a little more) tomato juice or V – 8
- Salt
- 2 lbs. beef chuck, finely chopped or coarsely ground
- 2 large onions , peeled and chopped
- 2 large green capsicum, seeded and chopped
- Olive oil
- 1 tablespoon oregano
- 3 tablespoons chili powder
directions
- 1
Soak beans overnight in baking soda and one quart water. Drain and rinse. Put the beans in a heavy pot with enough water to just cover, a cup of tomato juice and tsp. salt; add garlic, epasote and cumin. Bring to boil. Simmer about 2 hours until beans are tender but not falling apart, stirring frequently. Add tomato juice if more liquid is needed.
- 2
In a heavy skillet cook the onion, capsicum and beef in the olive oil; stir in chili powder and oregano. Add mixture to the pot with the beans, taste and adjust the seasoning if necessary. You may wish to add a bit more tomato juice, depending on how thick you like your chili.
Source: Suzi Pretty
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