Spend as little as possible for the most expensive ingredient, wait for a boneless chuck roast sale and ask the butcher to grind a roast or two for you, it makes outstanding hamburger. Another alternative is ground turkey in the frozen rolls. OR pork butts can be found on sale all the time. They make great sting “hamburger.” They have just the right fat content, perfect for chili.
Ingredients
2 lbs. ground pork butts
2 lbs. dried pinto beans
2 medium onions, chopped
1 large green bell pepper chopped
1/2 cup pickled Jalapeno peppers chopped
1/4 cup flour (or so)
4 heaping tablespoons chili powder or so, to taste
2 tablespoons sugar ~ to taste
1 cup Pace Hot Salsa
4 to 5 small cans of tomato sauce
1-2 large cloves of fresh garlic
1 teaspoon or so chopped red hot chili peppers (optional)
salt to taste
Instructions
A few hours before dinner put new pinto beans on to boil. Use just enough water to cook the beans. Do not make soup! If your beans are fresh, meaning less than a year old, they will get nice and tender in a few hours. If they are not new beans, they may never get tender. Brown the ground pork with onions, garlic and peppers. Once meat is cooked mix flour in thoroughly. Add tomato sauce and chili powder and simmer a few minutes. Mix meat mixture in with cooked beans and water, add remaining ingredients, bring to boil and simmer for a while. Make adjustments on seasonings to suit your taste. For thicker chili, tomato puree or a little tomato paste can be used with or in place of tomato sauce. You can see that this recipe is not an exact science.
