1 Chili Brick * 2 Tbsp. vegetable oil
1 lb. steak, cubed * 1 clove garlic, minced
1 onion, diced * 2 Tbsp. chili powder
1 can of garbanzo beans * 1 can of light red kidney beans
2 cans of pinto beans * 1 can of hominy
2 cans of dark red kidney beans * 1 can of black beans
4 cups water * 1(28 oz.) can diced tomatoes
Salt and pepper to taste
Sauté steak, onions and garlic in 2 Tbsp. vegetable oil until meat is tender and all pink is gone. Quarter the Chili Brick and place it into large stockpot. Add all beans, draining all but the pintos. Add the garbanzos, hominy and tomatoes. Add the 4 cups water and the 2 Tbsp. chili powder. Salt and pepper the mixture to taste. If you like a little heat, add your favorite dried or fresh hot peppers. Simmer on medium heat for at least 2 hours and serve.
*Note: Commercially prepared Chili Bricks can be found at many grocery stores including Winco or Wal-Mart, near their meat departments. They usually are frozen.
My recipe for chili bricks can be found at “Sheri’s Base Camp Cooking” under “Soups”.