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Soups - Chenoa Caliente (Chili)

  • 5 (16-ounce) cans pinto beans
  • 2 (15-ounce) cans tomato sauce
  • 1 (16-ounce) can whole kernel corn
  • 2 large green peppers
  • 1 large white onion
  • 1 to 1 1/2 pounds ground chuck
  • 2 to 2 1/2 ounces chili powder
  • 3 large jalapeño peppers, diced
  • Garlic powder to taste

Place four cans of beans, tomato sauce, corn, chili powder, garlic powder, and jalapeño in a five- or six-quart pot or slow cooker. Turn on heat — low heat if using a pot or high heat on slow cooker.

Cook ground chuck for 10 minutes on high in the microwave with a small amount of water. Stir often to keep meatballs from forming. Place meat in cooker or pot after microwaving.

Process onion and green pepper in a food processor or grater. Cook onions and green pepper in a microwave for two 10-minute sessions on high heat. Stir the mixture between heating sessions. Place onions and green peppers into cooker or pot. If there is room, add the last can of beans. Cook chili four to six hours.
Submitted By: Maurice Houston Field
Weakley Farmers Co-op
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