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2 pounds ground chuck 1 medium onion, chopped 3-4 garlic cloves, minced 2 (15-ounce) cans pinto beans, rinsed and drained 3 (8-ounce) cans tomato sauce 1 (12-ounce) bottle dark beer 1 (14 1/2-ounce) can beef broth 1 (6-ounce) can tomato paste 1 (4.5-ounce) can chopped green chiles 2 tablespoons chili powder 1 tablespoon Worcestershire sauce 2 teaspoons ground cumin 1-2 teaspoons ground red pepper 1 teaspoon paprika 1 teaspoon hot sauce Garnish: pickled jalapeno pepper slices Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired. Yield: 13 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |