Thursday, April 4, 2013

Kathy's Original Chili

1 pound or 4 cups pinto beans (New beans cook much faster than old beans)
1/4 cup dried onions
Cover with water and bring to a boil, boil for 2 minutes.
Turn heat off and let stand for 2 hours.

Drain and cover with water, bring to a boil.
Cook over medium hear for 1 hour.

Then Add:
1 quart jar of canned tomatoes or 4 cups of tomato juice or the equivalent
1/2 tsp pepper
1 tbsp salt
1 tsp paprika
2 tbsp chili powder

Simmer for 1 more hour or until beans are soft.
I usually start this recipe in the morning and it can be ready for lunch and will most defiantly be ready for dinner.

I use this recipe for haystacks,  or serve it with fresh home made bread, or soda crackers, or corn bread.

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