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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chasen's was an Old Hollywood restaurant frequented by Elizabeth Taylor and many other stars. If you want to skip the dried-bean step, you can substitute two (15-ounce) cans of pinto beans that have been drained and rinsed. Add some cornbread and a salad for the perfect casual dinner on a cold night. Ingredients:
1 cup dried pinto beans |
3 cups water |
1 (28-ounce) can crushed tomatoes |
1 tablespoon canola oil |
2 cups chopped red bell pepper |
2 cups chopped onion |
1/4 cup chopped fresh flat-leaf parsley |
2 garlic cloves, minced |
1 1/4 pounds ground round |
1/2 pound lean ground pork |
3 tablespoons chili powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
3. While beans cook, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
4. Kids Can Help: Let the kids stir the pot while the meat is browning and the tomatoes are cooking. They'll feel like real cooks. Just make sure you stay close.
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