Title: Smokestack Chili
Categories: Crowd pleas, Not yet tri, Soups & ste, Beef dishes
Yield: 50 Servings

4 1/2 lb Kidney beans
2 1/4 lb Pinto beans
8 qt Canned tomatoes; or fresh or
-frozen
6 md Green peppers; chopped
12 md Onions; chopped
5 tb Salt
1 ts Black pepper
1/3 c Chili powder
1 ts Cayenne
2 ts Cumin; ground
1 ts Paprika
2 1/4 lb Lean ground beef
3 c Wheat germ
6 c Bran

Soak beans overnight. Drain and add everything except beef, wheat germ and
bran to a large kettle. Brown ground beef separately in a large skillet and
drain well. Add to kettle and bring mixture to a slow boil. Simmer 2-3
hours, stirring occasionally. Within a half hour of serving, add wheat germ
and bran. The mixture thickens considerably. Add water if desired.

Recipe by: Living More With Less by Doris Janzen Longacre

Posted to Digest eat-lf.v097.n011 by Jenny Herl on Jan
12, 1998