Richard's Chilichili, mexican 2 tablespoon olive oil 4 cloves garlic (minced) 1 1/2 teaspoon salt 1 cumin 1 1/2 tablespoon chili pepper 16 oz dry beans (pinto or kidney) 1 lg green pepper (minced) 1 lb hamburger 1/2 teaspoon pepper 1 oregano 1 1/2 lb tomatoes (can/fresh/frozen) Cover dry beans with 3 times their volume of water. Let stand about 12 hours. In a pan combine oil, green pepper, onion and garlic. Cook about 5 minutes. In a pan brown hamburger. In a pot combine all ingredients and bring to a boil. Reduce heat and simmer about 3 hours. |
