Chili with Pinto Beans

Course : Chili
Serves: 20
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5 pound Chuck -- coarsely ground
7 cloves Garlic
1 large Sweet pepper
1 large Onion -- chopped
1 piece Celery stalk -- chopped
12 Ounces tomato paste
15 Ounces Tomato Sauce Special
1 pieces Beef bouillon cube
1 tablespoons Chili powder
1 medium Onion -- chopped
2 tablespoons Honey
2 cup V-8 juice
2 Teaspoon Chili peppers -- crushed
3 Teaspoon Salt
1 Teaspoon Black pepper
1/3 cup Chili powder
3 cup Water
4 cup Beef broth
1 tablespoons Paprika
3 Teaspoon Ground cumin
3 cup Dry pinto beans
2 quart Water
2 Teaspoon Salt
1 Teaspoon Pepper
6 Ounces tomato paste

Preparation / Directions:

In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans. BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili.

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