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Name: Ljs Chili Con Carne Y Judia
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 cn Pinto beans (14oz); 1 tb Crushed clilies,more or less; 1/2 c Chili powder; 2 ts Cumin seed, ground; 1 ts Cayenne pepper; 3 lg Spanish onions; 2 lg Green peppers; 1 c Ketchup; 2 tb Black mollasas; 1 tb Lemon juice; 1 ts Oregano; 3 cn Mushrooms, button (8 oz ea.); 2 lb Pork; 3 cn Red kidney beans (14oz); 1 cn Hunts tomato paste (large); 2 lg Red peppers; 1 tb Salt, more or less; 1 c Potatoes, mashed *; 1 tb Black pepper; 1 ts Corriander seed; 4 lb Stewing beef; 1/4 Banana, mashed *; 2 cn White kidney beans (14oz); 1 qt Tomatoes (canned, peeled); 3 cn Brown beans (14oz); 1 ts Paprika, Hungarian

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INGREDIENTS

1 cn Pinto beans (14oz)
1 tb Crushed clilies,more or less
1/2 c Chili powder
2 ts Cumin seed, ground
1 ts Cayenne pepper
3 lg Spanish onions
2 lg Green peppers
1 c Ketchup
2 tb Black mollasas
1 tb Lemon juice
1 ts Oregano
3 cn Mushrooms, button (8 oz ea.)
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Hunts tomato paste (large)
2 lg Red peppers
1 tb Salt, more or less
1 c Potatoes, mashed *
1 tb Black pepper
1 ts Corriander seed
4 lb Stewing beef
1/4 Banana, mashed *
2 cn White kidney beans (14oz)
1 qt Tomatoes (canned, peeled)
3 cn Brown beans (14oz)
1 ts Paprika, Hungarian

Servings

INSTRUCTIONS

* If plantains are available, dont use the potato or banana...slice the plantain into 1/4 inch pieces Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night. Remove the meat and brown in a skillet. Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hours. Next stir in your beans and cook slowly for one more hour. Do not cook with the lid on the pot as the chili will not "thicken". If chili is not thick enough you can add flour (corn) mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, dont ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.

NOTES

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Ljs Chili Con Carne Y Judia

1 cn Pinto beans (14oz)
1 tb Crushed clilies,more or less
1/2 c Chili powder
2 ts Cumin seed, ground
1 ts Cayenne pepper
3 lg Spanish onions
2 lg Green peppers
1 c Ketchup
2 tb Black mollasas
1 tb Lemon juice
1 ts Oregano
3 cn Mushrooms, button (8 oz ea.)
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Hunts tomato paste (large)
2 lg Red peppers
1 tb Salt, more or less
1 c Potatoes, mashed *
1 tb Black pepper
1 ts Corriander seed
4 lb Stewing beef
1/4 Banana, mashed *
2 cn White kidney beans (14oz)
1 qt Tomatoes (canned, peeled)
3 cn Brown beans (14oz)
1 ts Paprika, Hungarian

* If plantains are available, dont use the potato or banana...slice the  plantain into 1/4 inch pieces    Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with  the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed  chilis, diced peppers and onions over night. Remove the meat and brown in a  skillet. Takes a while but worth it. In large pot place put all the  ingredients except the beans including the above marinade and slow cook for  three hours. Next stir in your beans and cook slowly for one more hour. Do  not cook with the lid on the pot as the chili will not "thicken". If chili  is not thick enough you can add flour (corn) mixed with water. With the  thick "soupy" ring around the pot; stir back into the simmering chili.    You might like the chili hotter or maybe milder, depends on your taste.  What ever you do, dont ruin the chili by making it hotter with hot sauces,  this has a tendency to make the chili into "superficial" body heat not a  deep solid heat.

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 10 Servings

Calories: 1052
Calories from Fat: 826 (79%)

Amt Per Serving		% DV

	Total Fat 91.7g	122 %
	Saturated Fat 34.6g	173 %
	Monounsaturated Fat 42.2g
	Polyunsanturated Fat 7.7g
Cholesterol 189.8mg		58 %
Sodium 911.4mg		31 %
Potassium 1017.6mg		27 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 13.7g
Protein 38.7g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1052

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