L.J's Chili Con Carne Y Judia

Name: L.J's Chili Con Carne Y Judia
Cook time: P2H
Total time: P2H20M
Yield: 10
Cuisine: Mexican
Ingredients: stewing beef; pork; red kidney beans; pinto beans; white kidney beans, canned; brown beans; tomato paste; ketchup; green bell peppers; sweet red bell peppers; black pepper; salt; chili powder; potatoes; bananas; lemon juice; tomatoes; hot chili peppers; molasses; cumin seeds; coriander seeds; paprika; oregano; cayenne pepper; spanish onions; mushrooms

L.J's Chili Con Carne Y Judia recipe

Yield

10 servings

Prep

20 min

Cook

120 min

Ready

140 min

Ingredients

Amount	Measure	Ingredient	Features
4	pounds	stewing beef
2	pounds	pork
3	cans	red kidney beans	*
1	can	pinto beans	*
38	ounces	white kidney beans, canned
3	cans	brown beans	*
1	can	tomato paste large
1	cup	ketchup
2	large	green bell peppers
2	large	sweet red bell peppers
1	tablespoon	black pepper
1	tablespoon	salt more or less
½	cup	chili powder	*
1	cup	potatoes mashed *
¼	each	bananas mashed *
1	tablespoon	lemon juice
1	quart	tomatoes canned, peeled	*
1	tablespoon	hot chili peppers crushed
2	tablespoons	molasses	*
2	teaspoons	cumin seeds ground
1	teaspoon	coriander seeds
1	teaspoon	paprika hungarian
1	teaspoon	oregano
1	teaspoon	cayenne pepper
3	large	spanish onions
3	cans	mushrooms button (8 oz ea.)	*

Trans-fat Free, High Fiber

Directions

If plantains are available, don't use the potato or banana.

Slice the plantain into ¼ inch pieces.

Cut meat into 1 inch chunks or thereabouts.

Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night.

Remove the meat and brown in a skillet.

Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hours.

Next stir in your beans and cook slowly for one more hour.

Do not cook with the lid on the pot as the chili will not "thicken".

If chili is not thick enough you can add flour (corn) mixed with water.

With the thick "soupy" ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.

What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.