pinto beans
 
1 lb.  pinto beans
2 lb.  ground chuck
2 Tbsp  lard (melted)
2 Tbsp  kosher salt
1/4 tsp  kosher salt
2 Tbsp  fresh course ground black pepper
2 tsp  garlic powder
5 Tbsp  chili powder mix
1 tsp  cayenne pepper spice
4   habanero peppers
1/2 medium  red bell pepper
1/2 medium  yellow bell or wax pepper
1 small  can of sliced jalapeno peppers with the juice
1 medium  white onion (diced)
 
in a large pot, add washed pinto beans and 2 tbsp salt. 
add water to about half full, set on high heat and cover. 
in a large skillet or pot, saute the onions in lard over med heat until 
clear. add the ground chuck and stir well. 
remove the stems and seeds from all peppers, with the exception of the 
habaneros (remove the stem but leave the seeds). finely slice the 
habaneros length ways and set aside. 
core the rest of the peppers and finely slice into 1/2 in. long pieces. 
when the meat just starts to brown, turn down the heat and add all the 
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. 
add a small amount of the bean liquid if it appears too thick while 
cooking, don't burn it. gently pour this into the pot of pinto beans. 
turn down the fire under the beans to med., and cook until liquid is 
reduced and the beans are soft, about 2 hrs. add water occasionally as 
needed to keep from burning. 
 
 
 
(ID: 74967) Mirror: rec.food.recipes: Sat, Jan 22, 2005


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