Chili With Beans

Ingredients

1 package pinto beans
550 gr chili meat
1,800 gr beef sirloin
260 gr low-fat turkey sausage
120 gr onions
10 gr garlic powder
8 gr cayenne pepper
2 packages tomato sauce
26 gr mexico
2 gr oregano
12 gr cumin
16 ml vegetable oil
5 gr louisiana
1 package jalapenos
4 gr salt

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 half to 2 cm over beans; simmer, covered, for about 2- half 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 dozen 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. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.