Mrs. Leo Gordon's Best of Show Chili with Pinto Beans
Ingrediënten
For the Chili:
- 5 pounds chuck coarsely ground
- 70 milliliters garlic
- 1 large sweet pepper
- 1 large onion chopped
- 1 celery stalk chopped
- 12 ounces can tomato paste
- 15 ounces can Hunt's Tomato Sauce Special
- 2 cups V-8 juice
- 2 teaspoons crushed chili peppers
- 3 teaspoons salt
- 1 teaspoon black pepper
- ⅓ cup chili powder
- 3 cups water
- 4 cups beef broth
- 1 tablespoon paprika
- 3 teaspoons ground cumin
For the Beans:
- 3 cups dry pinto beans
- 2 quarts water
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 ounces can tomato paste
- 1 beef bouillon cube
- 1 tablespoon chili powder
- 1 medium onion chopped
- 2 tablespoons honey
Instructies
Preparing the Chili:
- In a large skillet, brown the ground chuck, stirring often.
- In a blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, V-8 juice, crushed chili peppers, chili powder, salt, and pepper.
- Blend until smooth.
- Add the blended mixture to the browned meat in the skillet.
- Pour in water and beef broth.
- Cook slowly for 3 hours.
- After 3 hours, add paprika and ground cumin.
Preparing the Beans:
- Cook the pinto beans in water over medium heat for 1 hour.
- In a separate pot, combine the remaining ingredients for the beans: salt, pepper, tomato paste, beef bouillon cube, chili powder, chopped onion, and honey.
- Cook on low heat until done, about 2 hours.
Combining:
- Once the beans are cooked, add them to the chili mixture and let simmer together for a few minutes.
Serving:
- Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped onions, or cilantro.
Notes / Tips / Wine Advice:
This recipe is sourced from "Prize Winning Recipes from the State Fair of Texas, 1976."
Enjoy Mrs. Leo Gordon's award-winning chili with pinto beans!
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