Monday, October 28, 2013

Chili and Beans by Michelle Wiles



Ingredients
1 SMALL BAG DRIED PINTO BEANS
          
1 ½ LB. GROUND CHUCK

1 TABLESPOON CHILI POWDER

1 LARGE ONION (DICED)

1 CAN ROTEL

1 CAN TOMATO PASTE

½ TEASPOON SALT

½ TEASPOON PEPPER

¼ TEASPOON GARLIC

1 BELL PEPPER (DICED)


 Directions
SOAK BEANS OVERNIGHT IN COLD WATER IN REFRIGERATOR.

WHEN READY TO COOK, COVER THE BEANS WITH WATER AND COOK FOR 3 HRS OR UNTIL TENDER.

BROWN BEEF AND ADD ONION AND PEPPER.

COOK UNTIL TENDER.

ADD SEASONING AND CHILI POWDER ALONG WITH ROTEL AND TOMATO PASTE.

SIMMER 30 MINS.

ADD PINTOS AND SIMMER.
 
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