L.J's Chili Con Carne Y Judia

Recipe Ingredients

4 lbs	1816g / 64oz	Stewing beef
2 lbs	908g / 32oz	Pork
3		Red kidney beans - (14oz)
1		Pinto beans - (14oz)
2		White kidney beans - (14oz)
3		Brown beans - (14oz)
1		Hunts tomato paste - (large)
1 cup	237ml	Ketchup
2 cups	474ml	Green peppers (large)
2 cups	474ml	Red peppers (large)
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	Salt - more or less
1/2 cup	118ml	Chili powder
1 cup	237ml	Potatoes - mashed *
1/4		Banana - mashed *
1 tablespoon	15ml	Lemon juice
1		Tomatoes - (canned, peeled)
1 tablespoon	15ml	Crushed chilies - more or less
2 tablespoons	30ml	Black mollasas
2 teaspoons	10ml	Cumin seed - ground
1 teaspoon	5ml	Coriander seed
1 teaspoon	5ml	Paprika - Hungarian
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Cayenne pepper
3 teaspoons	15ml	Spanish onions (large)
3		Mushrooms - button (8 oz ea.)

Recipe Instructions

* If plantains are available, don't use the potato or banana...slice the plantain into 1/4 inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chiles, diced peppers and onions over night.

Remove the meat and brown in a skillet. Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hours. Next stir in your beans and cook slowly for one more hour. Do not cook with the lid on the pot as the chili will not "thicken".

If chili is not thick enough you can add flour (corn) mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.

Source:
Kurt Lucas

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