Chili Con Carne Iii

Soak beans in one and a half liters of cold water for one night. Boil beans in soaking water with salt and pepper on high temperature. Turn down to low temperature and make beans in closed saucepan for one hour. Transfer beans to a colander and drain.

Peel onions and cut into rings.

Clean peppers and cut into pieces. Slit chili peppers with a knife, remove seeds and dice peppers. (According to the cookbook, use kitchen gloves because the stuff burns).

Stir-fry mince in hot oil until crumbly brown. Season with salt and rose paprika, remove from frying pan and place in a large saucepan.

Add onions, bell peppers and chilies to skillet and sauté over low heat, stirring.

Add crushed garlic and tomatoes with liquid and do over medium heat in covered skillet for 15 minutes.

Mix tomato vegetables, paradeis pulp, beans and clear soup with mince. Bring to a boil over medium heat, stirring. Season chili con carne heartily with chili seasoning and salt.

Comments for large quantities:

Use one saucepan each for bean cooking and onion-pepper-tomato braising. Brown minced meat in a frying pan in several portions in order. As a final step, mix everything together in large container. Add only enough clear soup to keep the chili from getting too thin. When it is needed, mix in me

Preparation Tip:

Chili con carne freezes well in small portions. It also goes well as a pasta sauce.

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