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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 14 |
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My husband and I have always loved chili, but our daughters would pick out the kidney beans. When I discovered the girls loved Mexican food, I decided to use pinto beans in my chili instead. They loved every bite! - Tara Dvorak, Grand Forks, North Dakota Ingredients:
1 pound dried pinto beans |
4 cups water |
1 medium onion, cut into wedges |
1 pound ground beef, cooked and drained |
1 large green pepper, chopped |
1 large sweet red pepper, chopped |
1 package (3-1/2 ounces) sliced pepperoni |
1 can (28 ounces) diced tomatoes, undrained |
1 can (15 ounces) tomato sauce |
1 cup salsa |
1 teaspoon chili powder |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place the beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and discard liquid. Add 4 cups water and onion to the beans; bring to a boil. Reduce heat simmer, uncovered, for 1 hour or until beans are almost tender.
3. Add remaining ingredients. Cook, uncovered for 3 hours or until thick and bubbly, stirring occasionally. Yield: 14 servings(3-1/2 quarts).
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