- 1 (3 pound) round steak, cut into 3/4-inch cubes
- 1 pound ground chuck
- 1 pound pinto beans
- 2 quarts tomatoes
- 1 pound yellow onions
- 3 sweet bell peppers
- 5 dried chile peppers
- 1/2 cup chili powder
- Red pepper
- 1/4 cup Crisco
- 2 tablespoons Crisco
- 1/2 gallon water
- 1/4 cup granulated sugar
- Soak pinto beans in 1/2 gallon water overnight in refrigerator.
- In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring
- In another skillet, brown ground chuck on low heat, stirring frequently for 10
- Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2
tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.
- Mince chile peppers very fine.
- In a large 8-quart or larger kettle, combine pinto beans, browned round steak,
sauteed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers and
the 1/2 cup chili powder; cook covered on simmer for 2 hours.
- Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional
water sparingly, if necessary.
- Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer
1 hour (total cooking time is 7 hours).
- Serve with Texas toast or oyster crackers and ice cold milk or iced tea.
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