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Texas Chili with Beans




Source of Recipe


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1-pound dried pinto beans

1/4-cup salad oil

3-pounds stew meat (1 inch cubes)

3-large onions, chopped

3-cloves garlic, minced

1/3-cup chili powder

2-tsp salt

3-tsp Tabasco pepper sauce

1-tsp paprika

1-can (8 ounce) tomato sauce

1-can (8 ounce) tomato paste

1-quart water



Soak beans overnight in water to cover. Drain, place in saucepan and cover generously with cold water. Bring to a boil, cover, reduce heat and simmer two hours. Heat oil in large saucepan and add beef, onions and garlic. Cook until meat is browned. Add remaining ingredients; stir to mix well. Bring to a boil and reduce heat. Simmer, uncovered two hours (or until meat is tender). Stir occasionally. Stir in drained beans before serving chili. Serves 8 to 10.