*  Exported from  MasterCook  *
 
                          Modified Chili Con Carne
 
 Recipe By     : Sue Cochran, CHE
 Serving Size  : 6    Preparation Time :1:20
 Categories    : Hearty                           Legume
                 Entree                           Soups/Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           pinto beans -- or kidney beans
    3      cups          water
    1      tablespoon    vegetable oil
    2      cups          onion -- chopped
    1                    green bell pepper -- seeded, chopped
    1      pound         lean ground beef
    2      cups          tomato -- chopped
    6      ounces        unsalted tomato paste
      3/4  cup           water
    2      tablespoons   chili powder
    1      tablespoon    vinegar
    2      tablespoons   garlic clove -- finely minced
    1      teaspoon      oregano
    1      teaspoon      cumin
      1/4  teaspoon      black pepper -- freshly ground
    1                    bay leaf
 
 Place beans and 3 cups water in saucepan.  Bring to a boil and cook for 2 minut
 es.  Do not drain.  Set aside for 1 hour.  Return beans to heat, adding water t
 o cover if necessary.  Simmer for one hour or until beans are tender.  Drain an
 d set aside .
 Heat the oil in a large, deep skillet or Dutch oven.  Add onion and green peppe
 r.  Cook until onion is transparent.  Add meat and brown.  Pour off all fat.  A
 dd beans and remaining ingredients.  Bring to a boil, reduce heat and simmer 1 
 1/2 hours, stirring occasionally.  Remove bay leaf before serving.
 Note:  You may substitute 3 cups no-salt-added canned kidney beans instead of d
 ried beans and water.
 Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.
 
 
 
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