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Chili With Beans

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILI WITH BEANS
 Categories: Mexican, Beef, Meats, Chili, Beans
      Yield: 4 Servings
 
      1 pk Pinto beans
      2 lb Chili meat OR
      4 lb Lean beef sirloin, chopped
           In 1/2 inch cubes
      1 lb Low-fat turkey sausage
      1 c  Onions, chopped
      1 tb Garlic powder
      1 tb Red cayenne pepper
      2 cn Tomato sauce
      3 tb New Mexico (or other hot)
           Chili powder
      1 ts Dried oregano
      2 tb Ground cumin
      1 tb Vegetable oil
      1 ts Louisiana (or Tobasco) Hot
           Sauce
      1 cn Jalapenos, chopped
    1/2 tb Salt
 
  Contributed to the echo by: Michael Gallagher Bob, here is my
  variation of a chili recipe with beans in it. If the people here
  don't like beans with their chili, I'll give a substitution. DON'T
  change anything, for this is the way you should make authentic Texas
  chili--not the cheap imitation stuff.
  
  Wash beans in colander and soak overnight. Wash again next day, and
  place in large chili pot. Cover with water about 1/2 to 3/4 inch over
  beans; simmer, covered, for about 2-1/2 hours or until done.
  
  If substituting beans with the lean beef sirloin, brown the meat 1
  pound at a time, preferably in a non-stick skillet without any oil.
  Place the meat in large chili pot. You will also need 1 more 12 ounce
  can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef
  stock. You will add the extra can of tomato sauce and the can of beef
  stock in the next paragraph of directions.
  
  Brown meat and place in large saucepan. Add all of the other
  ingredients and spices. Mix well. Simmer, covered, for 1 hour. When
  beans are done, add contents of saucepan to chili pot and simmer for
  30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205
  with out the oil). Salt and pepper to taste.
 
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