Smokestack Chili 4 1/2 lb Kidney beans
2 1/4 lb Pinto beans
8 qt Canned tomatoes; or fresh or frozen
6 md Green peppers; chopped
12 md Onions; chopped
5 tb Salt
1 ts Black pepper
1/3 c Chili powder
1 ts Cayenne
2 ts Cumin; ground
1 ts Paprika
2 1/4 lb Lean ground beef
3 c Wheat germ
6 c Bran
Soak beans overnight. Drain and add everything except beef, wheat germ and
bran to a large kettle. Brown ground beef separately in a large skillet and
drain well. Add to kettle and bring mixture to a slow boil. Simmer 2-3
hours, stirring occasionally. Within a half hour of serving, add wheat germ
and bran. The mixture thickens considerably. Add water if desired.
Smokestack Chili printer friendly version located here.
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