barfield pinto beans for 24
 
3 lb.  pinto beans (soaked overnight and drained)
6 lb.  lean chuck beef or buffalo (cut into 1/2" cubes)
6 Tbsp  oil
6 Tbsp  salt
3/4 tsp  salt
6 Tbsp  course ground black pepper
6 tsp  garlic powder
15 Tbsp  chili powder
3 tsp  cayenne pepper spice (optional)
3   habanero peppers or any hot peppers
1-1/2 medium  red bell pepper
1-1/2 medium  yellow bell or wax pepper
3 large  onions (diced)
 
in a large pot, add washed pinto beans and 6 tbsp salt. add water to about 
half full, set on high heat and cover. in a large iron skillet or pot, 
saute the onions in oil over med heat until clear. add the ground chuck 
and stir well. remove the stems and seeds from the bell peppers and 
habanero pepper(remove the stem but leave the seeds). cut the habanero 
length ways and set aside. core the rest of the peppers and slice 
diagonally into 1/2 in. long slices. when the meat starts to brown, add 
peppers and stir. let the peppers cook with the meat for 2-3 min. then add 
the dry ingredients. cover and cook over med.heat for 10-15 min.or until 
meat is fully cooked, pour this slowly into the pot of pinto beans. turn 
down the fire under the beans to med., and cook until beans are soft. add 
water occasionally as needed to keep from burning. serves: 24 
 
 
 
 
(ID: 78654) Mirror: rec.food.recipes: Sat, Jun 28, 2003


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