Recipe Directions
|
|
|
Ingredients
|
4 pounds extra lean chuck
2 medium onions, diced
1 32-ounce can undrained whole tomatoes, chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1 1/4 cup water
1 4-ounce can green chilies
2 16-ounce cans pinto beans
2 16-ounce cans chili beans (Mexican style), mashed
|
Directions
|
|
In a large dutch oven over medium high heat brown the meat and the onions. Drain off any fat. Add the tomatoes, chili powder, salt, peppers, garlic and water. Stir well. Add chilies: Simmer 15 minutes. Add the pinto and chili beans and simmer for 1 hour longer or until the flavors are well combined.
|
Yield
|
|
12-16 servings
|
|
|
powered by
PROMT
