Modified Chili Con Carne

* Exported from MasterCook *

Modified Chili Con Carne

Recipe By : Sue Cochran, CHE
Serving Size : 6 Preparation Time :1:20
Categories : Hearty Legume
Entree Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pinto beans -- or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups onion -- chopped
1 green bell pepper -- seeded, chopped
1 pound lean ground beef
2 cups tomato -- chopped
6 ounces unsalted tomato paste
3/4 cup water
2 tablespoons chili powder
1 tablespoon vinegar
2 tablespoons garlic clove -- finely minced
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon black pepper -- freshly ground
1 bay leaf

Place beans and 3 cups water in saucepan. Bring to a boil and cook for 2 minut
es. Do not drain. Set aside for 1 hour. Return beans to heat, adding water t
o cover if necessary. Simmer for one hour or until beans are tender. Drain an
d set aside .
Heat the oil in a large, deep skillet or Dutch oven. Add onion and green peppe
r. Cook until onion is transparent. Add meat and brown. Pour off all fat. A
dd beans and remaining ingredients. Bring to a boil, reduce heat and simmer 1
1/2 hours, stirring occasionally. Remove bay leaf before serving.
Note: You may substitute 3 cups no-salt-added canned kidney beans instead of d
ried beans and water.
Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.



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