Chili With Beans

      Yield: 4 Servings

      1 pk pinto beans

      2 lb chili meat or

      4 lb lean beef sirloin,chopped

      1    in 1/2 inch cubes

      1 lb low-fat turkey sausage

      1 c  onions,chopped

      1 T  garlic powder

      1 T  red cayenne pepper

      2 cn tomato sauce

      3 T  new mexico (or other hot)

      1    chili powder

      1 t  oregano,Dried

      2 T  cumin,Ground

      1 T  vegetable oil

      1 t  louisiana (or tobasco) hot

      1    sauce

      1 cn jalapenos,chopped

    1/2 T  salt

Wash beans in colander and soak overnight. Wash again next day, and

place in large chili pot. Cover with water about 1/2 to 3/4 inch over

beans; simmer, covered, for about 2-1/2 hours or until done.

If substituting beans with the lean beef sirloin, brown the meat 1

pound at a time, preferably in a non-stick skillet without any oil.

Place the meat in large chili pot. You will also need 1 more 12 ounce

can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef

stock. You will add the extra can of tomato sauce and the can of beef

stock in the next paragraph of directions.

Brown meat and place in large saucepan. Add all of the other

ingredients and spices. Mix well. Simmer, covered, for 1 hour. When

beans are done, add contents of saucepan to chili pot and simmer for

30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205