Ingredients:
3 |
pound |
Beef chuck,coarse grind |
2 |
pound |
Beef chuck,fine grind |
2 |
medium |
Onions |
5 |
cloves |
Garlic |
1 |
tablespoons |
Red chile,hot,ground |
5 |
tablespoons |
Red chile,mild,ground |
3 |
tablespoons |
Cumin |
3 |
teaspoon |
Salt |
3 |
Cup |
Water |
30 |
ounces |
Tomato sauce |
56 |
ounces |
Tomatoes,whole |
32 |
ounces |
Pinto beans |
|
Preparation:
1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven.
Break up any lumps with a fork and cook over medium heat, stirring
occasionally, until the meat is evenly browned.~ 2. Stir in the ground
chile, cumin, and salt, thoroughly blending the mixture. Add the water,
tomato sauce, and tomatoes, mashing them with a fork.~ 3. Bring the mixture
to a boil, then lower the heat and simmer, uncovered, for about 1 1/2
hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the
beans and simmer, uncovered, 1/2 hour longer.~ |