8 bean chili
Mark Michalski (mam@AH.DS.ADP.COM)
Thu, 1 Feb 1996 09:08:40 EST
Eight Bean Chili
1/4lb of each of the following dry beans;
kidney, white, pink, black, red, pinto, cranberry and navy.
1lb hot pork sausage
5lbs ground beef
5 large onions, chopped
1 jar minced garlic
1/4c coriander
1/4c cinnamon
1/4c paprika
1/4c cayenne pepper
1/2c dried red peppers
1 gallon can Italian plum tomatoes with sauce
This recipe will feed a whole troop;
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at simmer 1 1/2 hrs. Heat a
#14 DO and fry sausage until brown. Add onions and garlic. Cook
over medium heat for 5 minutes. Add all spices and cook another 5
minutes. Add tomatoes and juice and simmer 1/2hr. Divide meat into
3 batches and brown in a large skillet. Drain and add to tomato
mixture. When the ebans are fully cooked, drain reserving liquid, and
add to DO. Salt to taste and simmer 1hr, add bean liquid as
necessary.
I have about 25 other chili recipes including a great venison chili, just
drop me a line if you're interested in any more.
Yours in Fellowship and Brotherhood,
Mark A. Michalski
Cubmaster Pack 24 Clinton Valley Council
Committee Chairman T188 Chippewa Lodge <<--29--<<<
mam@ah001.ah.ds.adp.com (zero's not O's)
secondary: hbvg83a@prodigy.com or chippewa29@aol.com
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City |
