Chili With Pinto Beans Recipe

Chili With Pinto Beans Recipe


5 pounds of coarsely-ground chuck
1 large pepper (sweet)
1 stalk celery; chopped
1 can of special tomato-sauce (Hunt’s, 15 ounces)
2 tsp of crushed chili-peppers
1 tsp of pepper (black)
3 c of water
1 Tbsp of paprika
7 centiliters of garlic
1 onion (large); chopped
1 can of tomato-paste (12 ounces)
2 c of V-8 juice
5 tsps of salt
1/3 c of chili seasoning plus 1 Tbsp
4 c of beef stock
3 tsps of cumin (ground)
3 c of dried beans (pinto)
2 qts of water
1 tsp of pepper
1 cube of beef-bouillon
1 chopped onion (medium)
2 Tbsps of honey
1 can of tomato-paste (6 ounces)


Cook the beans w/ water in pot placed over mid-heat for 60 minutes. Add in 2 tsps salt, 1 tsp of pepper, 6 oz can of tomato-paste, beef cube, 1 Tbsp of chili seasoning, onion, and honey, adjust to low-heat then cook for 2 hrs or ’til done.

In skillet, cook meat, stir often ’til browned. Place garlic, pepper, sweet-pepper, celery, onion, (tomato) paste sauce, juice, salt, chili powder pepper in blender then process.

Pour mixture into cooked meat and blend well. Add broth water then slowly cook for three hours. You add cumin and paprika then your cooked-beans.

Chili With Pinto Beans Recipe

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