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Lance's Dangerous Chili Beans With Meat main dish, soups, vegetables, chili, lance 2 lb dried pinto beans 2 large onion (chopped) 3 teaspoon chili powder 3 teaspoon sugar 1 teaspoon comino 1 large jalapeno (diced) 1 can stewed tomatoes 2 lb lean beef (chuck) 3 cloves garlic (smashed) 4 teaspoon salt 1 teaspoon black pepper (ground) 1 teaspoon marjoram 3 lg anaheim peppers (ground) 2 teaspoon liquid hickory smoke Rinse the beans and remove all rocks, bad beans and other foreign objects. Soak the beans overnight in water (at least three times as much as it takes to cover them). In the morning, chop beef into small cubes and brown in 12 inch Dutch Oven over HIGH heat. When almost browned, add onions and continue to cook till onions are dark. Add stewed tomatoes, garlic, peppers, beans, and all spices EXCEPT salt and smoke flavoring. Add enough water to cover deeply. Bring to a boil, then cook (simmer) over low heat (6 to 10 brickettes) till beans are tender (3 to 5 hours). Add salt and smoke flavoring, then cook an additional hour or so. Serve with cornbread, garlic bread, or just plain toast. = You may omit the meat, or substitute 1 lb salt pork or bacon if desired= Yield: 16 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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