1 pk Pinto beans
2 lb Chili meat OR
4 lb Lean beef sirloin, chopped
In 1/2 inch cubes
1 lb Low-fat turkey sausage
1 c Onions, chopped
1 tb Garlic powder
1 tb Red cayenne pepper
2 cn Tomato sauce
3 tb New Mexico (or other hot)
1 t Dried oregano
2 tb Ground cumin
1 tb Vegetable oil
1 t Louisiana (or Tobasco) Hot Sauce
1 cn Jalapenos, chopped
1/2 tb Salt
This is a variation of a chili recipe with beans in it. If the people here don’t like beans with their
chili, I’ll give a substitution. DON’T change anything, for this is the way you should make authentic Texas chili–not the cheap imitation stuff.
Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with
water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done.
If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a
non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce
can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of
tomato sauce and the can of beef stock in the next paragraph of directions.
Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer,
covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45
minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.