Today is National Chili Day! Enjoy this recipe for Chile Con Carne made with dried pinto beans!
Chile Con Carne
2 cups pinto beans, dry
1 large onion 1 green pepper
1 pound ground beef, moose or caribou
1 16-ounce can tomato sauce
2 16-ounce cans stewed tomatoes
2 tablespoons chili powder
1 teaspoon salt
Sort, rinse and drain beans.
Soak with either the overnight or quick soak method; drain. Add 6 cups water to beans, simmer until almost tender in a large pan. Brown meat in skillet, add chopped onion and green pepper. Fry until onion is translucent. Drain fat. Add chili powder and salt. Add meat mixture, tomatoes and tomato sauce to beans. Simmer for 45 minutes. This is a mild version of a traditional favorite. Add green chilies, red peppers or cayenne if you want hotter chili. Serves 6.
This recipe is from our publication Cooking Dried Beans, Peas and Lentils. The 20-page booklet has almost everything you need to know about preparing dried beans, peas and lentils. Along with nutritional information, there is information on cooking times and techniques and a wide variety of recipes for all different types of legumes.
