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Red River Chili with Pinto Beans

Makes 6 to 8 servings.



  1. In a large stock pot at moderate heat, heat oil.  Sauté the onions and garlic until clear.  Add in the ground beef and brown.  
  2. Add the water, tomatoes, tomato sauce, red chile, cumin, and oregano.  Bring to a boil.  Cover and reduce heat.  
  3. Allow to simmer for 1 hour or until meat is tender.
  4. Stir in the beans and simmer uncovered for 30 minutes.  You want the chili to thicken.  Add the salt.  
  5. For a garnish, sprinkle Pepper Jack Cheese on the chili

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.


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