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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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This recipe deliciously combines two of my family's favorite dishes—succotash and chili. I often make it on a weekend for meals throughout the week. Ingredients:
1 pound dried lima beans |
2 pounds ground beef |
4 medium onions, chopped |
3 tablespoons olive oil |
1/4 cup paprika |
3 tablespoons ground cumin |
3 garlic cloves, minced |
1 teaspoon salt |
1 can (49-1/2 ounces) chicken broth |
1 can (28 ounces) crushed tomatoes |
4 cups frozen corn |
Directions:
1. Place beans in a Dutch oven or soup kettle; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours.
2. Drain beans and discard liquid. In a 6-qt. Dutch oven or soup kettle, cook beef and onions over medium heat until meat is no longer pink and onions are tender; drain. Add the beans, paprika, cumin, garlic and salt. Stir in broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cover and simmer for 1 hour or until beans are tender. Yield: 12-16 servings (4 quarts).
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