Chandler Chili

From Yankee Magazine's Great New England Recipes

Meat Recipes | Soups, Stews, Chowders Recipes

Yield: Makes 6 quarts.

Freezes beautifully and tastes even better the second time around. Experiment with the amounts of ingredients to find the combination that appeals most to your family.

• 1/2 pound dry pinto beans
• 6 cups canned stewed tomatoes
• 1 pound green peppers, chopped
• 1-1/2 pounds onions, chopped
• 1-1/2 tablespoons oil
• 2 garlic cloves, crushed
• 1/2 cup butter
• 2-1/2 pounds coarsely ground chuck
• 1 pound coarsely ground pork
• 1/3 cup chili powder
• 1 tablespoon salt (or to taste)
• 1-1/2 teaspoons pepper

Pick over beans and wash them. Soak overnight covered with 2 inches of water. Simmer covered in water until tender. Add tomatoes and continue to simmer. Sauté green peppers and onions in oil. Add garlic and transfer to the pot with the beans. Melt butter in a large frying pan and sauté meats. Drain fat and add chili powder, salt, and pepper. Transfer to the pot with the beans. Simmer for 1-1/2 hours, covered.

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