Ingredients
- 8 juice
- 2 onion (chopped)
- 2 v
- 1 sweet pepper
- 1 celery stalk (chopped)
- 1 beef bouillon cube
- 2,300 gr chuck coarsely (ground)
- 1,900 ml water
- 950 ml beef broth
- 700 gr dry pinto beans
- 700 ml water
- 575 gr tomato paste
- 425 ml hunts tomato sauce
- 45 gr chili powder
- 30 ml honey
- 14 gr salt
- 8 gr chili powder
- 7 gr paprika
- 6 gr cumin (ground)
- 6 gr chili peppers (crushed)
- 3 gr black pepper
- 3 gr pepper
- some garlic
In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans. BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili. Margaret Garland
