Ingredients:
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
Directions:
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”.
No comments:
Post a Comment