Chili Con Carne

• 1 lb. dried pinto (or rose or kidney) beans
• 4 Tbsp. cooking oil
• 2 lb. hamburger
• 1 large pepper, chopped
• 4 large onion, chopped (about 2 1/2) c.
• Celery stalks and leaves chopped (1 c.)
• 1 32 oz. can tomato puree
• 1 1/2 oz. chili powder
• 2 tsp. salt or less
• 2 tsp. sugar
• 1 tsp. black pepper
• 2 cloves garlic, chopped (or about 1/2 tsp. powder)

1. Pick over beans.
2. Wash and drain.
3. Cover with water and soak for several hours.
4. Simmer beans for about 1 1/2 hours, until soft. In an 8 quart pot, put cooking oil and saute pepper, onion and hamburg.
5. Add puree and celery.
6. Spoon beans into pot, being careful not to spoon up any matter in bottom of pot.
7. Add salt, sugar, pepper, chili powder and garlic.
8. Add some bean water as needed, or add tap water to keep chili slightly fluid.
9. Simmer for 1 1/2 hors more.
10. Serves 10-12.

pinto, cooking oil, hamburger, pepper, onion, celery, tomato puree, chili powder, salt, sugar, black pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22362 (may not work)