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    Cowboy Chili

    Source of Recipe


    List of Ingredients

    2 pounds dried pinto beans (4 16 oz. cans of pinto beans may be substituted)
    2 pounds diced beef (London Broil makes excellent chili)
    2 cans (15 oz.) Mexican style stewed tomatoes
    2 cans tomato soup
    2 medium-sized onions, chopped
    1 medium-sized green pepper, chopped
    1/2 cup celery, chopped
    1 clove garlic, minced or pressed
    1 can (6 oz.) whole kernel corn
    1 can diced green chili (optional)
    4 T. chili powder (optional)
    1/2 cup brown sugar


    Soak beans overnight; drain and place in Dutch oven or stockpot. Add water to cover by 1 inch and add onions, chili powder, and brown sugar. Cook over medium or low heat for 3 to 4 hours or until tender. Be certain to add water as needed.
    In a heavy skillet, brown beef, green pepper, chopped celery, and garlic together and add to beans. Add remaining ingredients. Serve with cornbread or crackers.




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