Side Pannel
Miron Drive Chili
Miron Drive Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Main Dish, Beef
Ingredients List
- OZBORN
- 1 tb Olive Oil
- 1 lb Lean Pork
- 1 lb Lean Beef
- 2 c Onion
- 1 c Green Pepper
- 1 c Celery
- 1 tb Garlic
- 1 tb Oregano -- crushed
- 2 Bay Leaves
- 1 tb Cumin (I left out)
- 3 tb Chili Powder
- 3 c Tomatoes
- 1 cn 6b oz. Tomato Paste
- 1 c Beef Broth
- 1 c Water
- Salt & Pepper -- to taste
- 1/2 ts Hot Red Pepper Flakes
- 2 c Kidney Beans -- drained
Directions
Heat olive oil in a heavy pot. Add pork and beef (I used all beef),
breaking up any large pieces, cook until meat is done. Add onion, green
pepper, celery, garlic, oregano, bay leaves, cumin (I left out) and chili
powder. Stir to blend well. Add tomatoes, brother, water, salt & pepper,
and bring to a boil. Reduce heat and simmer 5 minutes. Add beans and cook
another 10 min. Remove and discard bay leaves. Yield: 8-10 servings. SErve
in hot bowls with a garnish of sour cream or lime wedges. NOTE: To cook dry
beans; pick over 1/2 pound of dry beans, removing any broken ones or small
stones, etc.; place in a pot with 5 cups of hot water; bring to a boil and
cook 3 minutes; remove from heat, cover and let stand at least 1 hr.,
preferably 4 hrs., or more; discard the water, rinse beans, and return to
the pot with hot water to cover by 1"; add bacon drippings, bacon or ham,
and other desired seasonings; bring to a boil, reduce heat, and simmer
until beans are just tender, adding HOT water as needed to keep beans just
covered with liquid; add salt to taste when almost done. DO NOT OVERCOOK as
beans will be cooked for another 10 min. in the chili.
This is one of CHUCK OZBURN'S recipes from *P. Paul made it (quadupled
recipe) for Riverton Mexican Fiesta! It was tremendous. We used canned
beans. MARILYN SULTAR***FJVS25A
breaking up any large pieces, cook until meat is done. Add onion, green
pepper, celery, garlic, oregano, bay leaves, cumin (I left out) and chili
powder. Stir to blend well. Add tomatoes, brother, water, salt & pepper,
and bring to a boil. Reduce heat and simmer 5 minutes. Add beans and cook
another 10 min. Remove and discard bay leaves. Yield: 8-10 servings. SErve
in hot bowls with a garnish of sour cream or lime wedges. NOTE: To cook dry
beans; pick over 1/2 pound of dry beans, removing any broken ones or small
stones, etc.; place in a pot with 5 cups of hot water; bring to a boil and
cook 3 minutes; remove from heat, cover and let stand at least 1 hr.,
preferably 4 hrs., or more; discard the water, rinse beans, and return to
the pot with hot water to cover by 1"; add bacon drippings, bacon or ham,
and other desired seasonings; bring to a boil, reduce heat, and simmer
until beans are just tender, adding HOT water as needed to keep beans just
covered with liquid; add salt to taste when almost done. DO NOT OVERCOOK as
beans will be cooked for another 10 min. in the chili.
This is one of CHUCK OZBURN'S recipes from *P. Paul made it (quadupled
recipe) for Riverton Mexican Fiesta! It was tremendous. We used canned
beans. MARILYN SULTAR***FJVS25A
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
