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Grandmother Zetta's Chili
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Hot Chili and Beans

Thel Curtis

Serves/Makes:6 or more

  • 1 lb (.5 kg). pinto beans
  • water
  • 1 medium-size ball garlic (minced)
  • 1 medium-size onion (minced)
  • oil
  • 1-1/2 lbs (.7 kg). hamburger meat
  • 1/2 bottle chili powder
  • red cayenne pepper, to taste
  • 1 tbsp (15 ml) comino seeds (powdered or ground)
  • 1 can tomato paste
  • salt, to taste
  • crackers
  • Cook pinto beans in water ahead of time.
  • Add salt to beans after they have cooked long enough to be tender (about 3 - 4 hours).
  • In skillet, fry minced garlic and minced onion together in small amount of oil until brown.
  • Drain well and add to beans.
  • In same oil, thoroughly brown hamburger meat.
  • Drain well and add to beans.
  • Add remaining five ingredients to beans; mix well.
  • Bring to boil and serve with crackers.
This recipe was given to my mother in about 1948 by her mother, Zetta Dee Tedford, Enyart, Wilson, Cartana. Mother gave it to her three daughters. We've been making it ever since. It's really a hit at church suppers and dinner parties in the winter time.

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