Chili With Beans
1 pk Pinto beans
2 lb Chili meat OR 4 lb Lean beef sirloin, chopped In 1/2 inch cubes
1 lb Low-fat turkey sausage
1 c Onions, chopped
1 tb Garlic powder
1 tb Red cayenne pepper
2 cn Tomato sauce
3 tb New Mexico (or other hot) Chili powder
1 t Dried oregano
2 tb Ground cumin
1 tb Vegetable oil
1 t Louisiana (or Tobasco) Hot Sauce
1 cn Jalapenos, chopped
1/2 tb Salt
If you don’t like beans with their chili, I’ll provide a substitution. DON’T change anything, because this is the way you should make authentic Texas chili–not the cheap imitation stuff.
Wash beans in colander and soak overnight.
Wash again next day, and place in large chili pot. Cover with
water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done.
[ If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat inlarge chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next
paragraph of directions. ]
Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well.
Simmer, covered, for 1 hour. When beans are done, add contents
of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings.
Salt and pepper to taste.
225 calories each serving (205 with out the oil).