Chili With Beans

Recipe Ingredients

1		Pinto beans
2 lbs	908g / 32oz	Chili meat or
4 lbs	1816g / 64oz	Lean beef sirloin - chopped ¥
1/2		Cubes
1 lb	454g / 16oz	Low-fat turkey sausage
1 cup	62g / 2.2oz	Onions - chopped
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Red cayenne pepper
2		Tomato sauce
3 tablespoons	45ml	New mexico - (or other hot)
		Chili powder
1 teaspoon	5ml	Dried oregano
2 tablespoons	30ml	Ground cumin
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Louisiana - (or Tabasco) hot
		Sauce
1		Jalapenos - chopped
1/2 tablespoon	7.5ml	Salt

Recipe Instructions

Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff.

Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done.

If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions.

Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Salt and pepper to taste.

Source:
100 Low Fat Chicken and Turkey Recipes by Corinne T. Netzer

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