Ingredients
- 5 garlic (cloves minced)
- 5 chile mild (red)
- 2 onions (chopped)
- 1 chile (red hot)
- 3 pounds beef chuck coarse grind
- 56 ounces tomatoes (whole)
- 32 ounces pinto beans
- 2 pounds beef chuck fine grind
- 30 ounces tomato sauce
- 3 cups water
- 3 tablespoons cumin
- 3 teaspoons salt
1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, unt il the meat is evenly browned.
2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.
3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.
4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 ho ur longer.
Busted by Christopher E. Eaves <cea260@airmail.net>
