*  Exported from  MasterCook  *

                         Modified Chili Con Carne

Recipe By     : Sue Cochran, CHE
Serving Size  : 6    Preparation Time :1:20
Categories    : Chili                            Legume

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Pinto or kidney beans
   3      c             Water
   1      tb            Vegetable oil
   2      c             Onion -- chopped
   1                    Green bell pepper -- seeded,
                        - chopped
   1      lb            Lean ground beef
   2      c             Tomato -- chopped
   6      oz            Unsalted tomato paste
     3/4  c             Water
   2      tb            Chili powder
   1      tb            Vinegar
   2      tb            Garlic -- finely minced
   1      ts            Oregano
   1      ts            Cumin
     1/4  ts            Black pepper -- freshly ground
   1                    Bay leaf

Place beans and 3 cups water in saucepan. Bring to a boil and cook
for 2 minutes. Do not drain. Set aside for 1 hour. Return beans to
heat, adding water to cover if necessary. Simmer for 1 hour or until
beans are tender. Drain and set aside.

Heat the oil in a large, deep skillet or Dutch oven. Add onion and
green pepper. Cook until onion is transparent. Add meat and brown.
Pour off all fat. Add beans and remaining ingredients. Bring to a
boil, reduce heat and simmer 1-1/2 hours, stirring occasionally.
Remove bay leaf before serving.

Note: You may substitute 3 cups no-salt-added canned kidney beans
instead of dried beans and water.

Also, unsalted canned tomatoes can be substituted for the fresh
tomatoes.


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