"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chuck's Chili Recipe

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This recipe for Chuck's Chili, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charles Cory
Added: Thursday, February 5, 2009


1 pkg dry pinto beans
5 cups canned tomatoes
1 lb chopped bell peppers
1-1/2 T oil
1-1/2 lbs chopped onions
2 minced garlic cloves
1/2 cup minced parsley
1/2 cup butter
2-1/2 lbs ground beef
1 lb ground lean pork
1/3 cup chili powder
1-1/2 tsp cumin seed

Wash beans and put in large stew pot. Cover with 2" of water. Simmer until tender - about 2 hours. Add the tomatoes and continue to simmer. While the beans are cooking, saute the bell pepper in the oil in a large skillet for 5 minutes. Add the onions, cook and stir until tender. Add the garlic and parsley. In another skillet, melt the butter. Add the beef and pork and saute about 15 minutes. Add the meat to the onion mixture and stir in the chili powder. Simmer 10 minutes. Add the meat mixture to the beans and season with salt, pepper and cumin seed. Simmer the chili in a covered pot for one hour. Remove the cover and continue cooking for another 30 minutes. Stir occasionally and add water if needed. Skim the fat and serve in deep bowls.

Personal Notes:
Personal Notes:
Chili freezes beautifully for future use!




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