FKN-Systems

Title: L.J'S CHILI CON CARNE Y JUDIA
Categories: Chili, Main dish, Meats
Yield: 10 servings

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

* If plantains are available, don't 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 the flour mixed with water.
With the thick "soupy" ring around the pot; stir back into the
simmering chili. Serves 10 people with "seconds". You might like the
chili hotter or maybe milder, depends on your taste. What ever you
do, don't 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.