Chili Baked with Beef and Pinto Beans
Chili Baked with Beef and Pinto Beans
A delicious, spicy chili. Though easy to make, it needs time to cook. Serve with cornbread and salad.
Calorie: 190, Proteins: 17 g, Total Fat: 6 g, Fiber: 5 g, Sugar 6 g.


1 cups pinto beans, dried 5 cups water 1 lb round steak, trimmed, cut into 1inch (3cm) pieces 2 Tbs chili powder 1 Tbs cumin (sea salt if on a corn-free diet*) 1 tsp salt 1 tsp cayenne pepper 1 cups onion, chopped 3 cloves garlic, minced 3 cups tomato sauce, (one 29-ounce can)


Preheat oven to 325°F (165°C). Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours. Remove from oven and stir. Serve with light sour cream and chopped green onions.

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