From the family collection
Tomorrow's Chili
A chili that's better on the second day.
Download recipe PDFWhat you need
Serves 12
- 8 oz dried pinto beans
- 2 (28 oz) cans whole tomatoes, undrained and chopped
- 5 large onions, chopped
- 4 large green peppers, chopped
- 2 cloves garlic, minced
- ½ cup chopped parsley
- ½ cup melted butter + 1½ Tbsp vegetable oil
- 2½ lbs ground venison + 1 lb lean ground pork (or 3½ lbs ground beef)
- ½ cup chili powder
- 2 Tbsp salt, 1½ tsp pepper, 1½ tsp MSG
How to make it
- Soak the beans overnight in a 6-qt Dutch oven, covered by 2 inches of water; drain and rinse.
- Cook the beans in water about 1 hour, until tender. Add tomatoes; simmer 5 minutes.
- Add onions and peppers; cook 10 minutes, stirring often. Stir in garlic and parsley.
- Brown the meat in the butter and oil, crumbling as it cooks; add to the pot.
- Stir in the seasonings. Simmer covered 1 hour, then uncovered 30 minutes more.
