Cold Weather Chili

Oxmoor House
1 gallon


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1/2 (16-ounce) package dried pinto beans
1 1/2 quarts water
5 (16-ounce) cans whole tomatoes, undrained
2 1/2 pounds lean ground beef
1 pound lean ground pork
3 medium-size green peppers, seeded and chopped
1 large onion, chopped
1 clove garlic, crushed
1/2 cup chopped fresh parsley
1/3 cup chili powder
1 1/2 teaspoons cumin seeds
2 tablespoons salt
1 1/2 teaspoons pepper


Sort and wash beans; place in a large Dutch oven. Add water; let soak overnight. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender. Add tomatoes; cover and simmer 5 minutes.

Sauté meat, green pepper, onion, and garlic in a large skillet 15 minutes or until vegetables are tender. Stir in parsley and chili powder; simmer 15 minutes.

Add meat mixture to Dutch oven; stir in cumin, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Uncover and cook over medium heat an additional 30 minutes.

Ladle into a large serving dish or individual soup bowls; serve immediately.

Created date

February 2010