Source of Recipe
List of Ingredients
2 pounds dried pinto beans (4 16 oz. cans of pinto beans may be substituted)
2 pounds diced beef (London Broil makes excellent chili)
2 cans (15 oz.) Mexican style stewed tomatoes
2 cans tomato soup
2 medium-sized onions, chopped
1 medium-sized green pepper, chopped
1/2 cup celery, chopped
1 clove garlic, minced or pressed
1 can (6 oz.) whole kernel corn
1 can diced green chili (optional)
4 T. chili powder (optional)
1/2 cup brown sugar
Soak beans overnight; drain and place in Dutch oven or stockpot. Add water to cover by 1 inch and add onions, chili powder, and brown sugar. Cook over medium or low heat for 3 to 4 hours or until tender. Be certain to add water as needed.
In a heavy skillet, brown beef, green pepper, chopped celery, and garlic together and add to beans. Add remaining ingredients. Serve with cornbread or crackers.