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L.j's Chili Con Carne Y Judia beef, chili, crockpot, mushrooms, beans 4 lb stewing beef 3 can red kidney beans (14oz) 2 can white kidney beans (14oz) 3 can brown beans (14oz) 1 can hunts tomato paste (large) 1 cup ketchup 2 large green peppers 1 tablespoon black pepper 1/2 cup chili powder 1/4 banana, mashed * 1 quart tomatoes (canned, peeled) 2 lb pork 1 can pinto beans (14oz) 2 large red peppers 1 tablespoon salt, more or less 1 cup potatoes, mashed * 1 tablespoon lemon juice 1 tablespoon crushed clilies,more or 1 less 2 tablespoon black mollasas 1 teaspoon corriander seed 1 teaspoon oregano 3 large spanish onions 1 corn flour/water to 1 thicken* 2 teaspoon cumin seed, ground 1 teaspoon paprika, hungarian 1 teaspoon cayenne pepper 3 can mushrooms, button (8 oz ea * If plantains are available don't use the potato or banana ..slice the plantain into 1/4 inch pieces Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night. Remove the meat and brown in a skillet. Takes a while but worth it. Except for the beans, place all the ingredients and marinade in a large pot and slow cook for three hours. Next stir in your beans and cook slowly for one more hour. Do not cook with the lid on the pot as the chili will not "thicken". *If chili is not thick enough you can add the corn flour mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. From: Earl Shelsby Date: 25 Nov 96 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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