*  Exported from  MasterCook  *

                         Modified Chili Con Carne

Recipe By     : Sue Cochran, CHE
Serving Size  : 6    Preparation Time :1:20
Categories    : Hearty                           Legume
                Entree                           Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pinto beans -- or kidney beans
   3      cups          water
   1      tablespoon    vegetable oil
   2      cups          onion -- chopped
   1                    green bell pepper -- seeded, chopped
   1      pound         lean ground beef
   2      cups          tomato -- chopped
   6      ounces        unsalted tomato paste
     3/4  cup           water
   2      tablespoons   chili powder
   1      tablespoon    vinegar
   2      tablespoons   garlic clove -- finely minced
   1      teaspoon      oregano
   1      teaspoon      cumin
     1/4  teaspoon      black pepper -- freshly ground
   1                    bay leaf

Place beans and 3 cups water in saucepan.  Bring to a boil and cook for 2 minut
es.  Do not drain.  Set aside for 1 hour.  Return beans to heat, adding water t
o cover if necessary.  Simmer for one hour or until beans are tender.  Drain an
d set aside .
Heat the oil in a large, deep skillet or Dutch oven.  Add onion and green peppe
r.  Cook until onion is transparent.  Add meat and brown.  Pour off all fat.  A
dd 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 d
ried beans and water.
Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.



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