Tex-Mex Chili

  1. 1/2 pound dry pinto beans
    1 tablespoon vegetable oil
    3 tablespoons chili powder
    2 pounds ground beef
    2 green bell peppers, seeded and chopped
    2 onions, chopped
    2 garlic cloves, crushed
  2. 1/3 cup chili powder
    1 tablespoon salt
    1 teaspoon granulated sugar
    1 teaspoon cumin seed
    1 (16-ounce) can whole tomatoes
    1 red chili pepper
  1. Sort dry pinto beans, place in a kettle, cover with water, and soak overnight.
  2. To the beans, add oil and chili powder. Cover and simmer for 1 hour, or until tender, adding water if necessary.
  3. In a skillet on medium heat, combine ground beef, chopped green bell peppers, chopped onions, and crushed garlic cloves. Cook until the beef is browned, stirring to crumble; drain.
  4. Stir into the meat, chili powder, salt, sugar, cumin seed, and whole tomatoes; cover and simmer for 1 hour and 15 minutes.
  5. Add the meat mixture to the pinto beans in the kettle. Add red chili pepper. Continue cooking for 15 minutes. Remove the red chili pepper before serving.
  6. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases