Recipe - Chili With Lamb And Black Beans

Mrs Leo Gordon
BEST OF SHOW
5 pound Chuck; coarsely ground
7 cl Garlic
1 lg Sweet pepper
1 lg Onion; chopped
1 Celery stalk; chopped
12 ounce Can tomato paste
15 ounce Can Hunt's Tomato Sauce
Special
2 cup V8 juice
2 teaspoon Chili peppers; crushed
3 teaspoon Salt
1 teaspoon Black pepper
1/3 cup Chili powder
3 cup Water
4 cup Beef broth
1 tablespoon Paprika
3 teaspoon Ground cumin

BEANS
3 cup Dry pinto beans
2 qt Water
2 teaspoon Salt
1 teaspoon Pepper
6 ounce Can tomato paste
1 Beef bouillon cube
1 tablespoon Chili powder
1 md Onion; chopped
2 tablespoon Honey

In a large skillet, brown meat, stirring often. Using blender, combine
garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail
juice, chili pepper, chili powder, salt and pepper. Blend this mixture well
ad add to browned meat. Pour in water and broth and cook slowly for 3
hours. Add paprika and cumin. Then add cooked beans.

BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining
ingredients and cook on low heat until done, about 2 hours. Add beans to
chili. Margaret Garland

Source: Prize Winning Recipes from the State Fair of Texas, 1976.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini