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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This was my favorite school lunch served on the big metal trays with hominy & applesauce sides. Circa: 50's Northern California Ingredients:
2 1/2 cups dried pinto beans |
3 quarts water |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons salt |
1 pound ground beef |
1/2 medium onion, chopped |
1 teaspoon minced garlic |
1 2/3 cups tomato puree |
1 tablespoon chili powder |
1 tablespoon salt |
1 cup dry bread crumbs |
Directions:
1. Place the beans and water in a large pot. Bring to a boil and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1/1/2 teaspoons of salt.
2. While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
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