Post by JJ Judkins on Jul 6, 2009 17:56:20 GMT -6
* Exported from MasterCook *
Tongue-In-Cheek Chile
Recipe By :Submitted by Chateau Victorian, Santa Cruz, CA
Serving Size : 0 Preparation Time :0:00
Categories : *Edit Chili
Main Dish Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
1 normal-size beef tongue
2 cups dry pinto beans
1 can S & W Lite Kidney Beans, 50% less salt -- (15 1/4 oz)
1 can S & W Texas Style Barbecue Beans -- (15 1/4 oz)
1 can S & W Premium Tomatoes peeled/diced -- (28 oz)
1/2 cup chopped white onion
3 tablespoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound bacon
Soak pinto beans overnight in 6 cups of water.
Place tongue into 6-quart pot and cover with hot water, using also the water in which the
pinto beans soaked overnight. Set heat on high until water boils. Add the pinto beans and
lower heat so that mixture boils gently. Boil 90 minutes.
Cook bacon so it is still a little soft, not crisp. Remove tongue from water and peel skin
off. Cut tongue into small pieces to fit into grinder. Grind tongue.
Drain excess water from pinto beans and add ground tongue, ground bacon, and all other
ingredients except onion. Set on low heat and allow to boil very gently for 30 minutes,
stirring often so that all ingredients are thoroughly mixed. Add onion and mix thoroughly.
This recipe yields about 4 quarts.
Comments: This recipe makes a delicious chile that is not too hot or spicy. Additional
spices and vegetables can be added without danger if a spicier or more flavorsome chile is
desired.
Source:
"1st Traveler's Choice Internet Cookbook at
www.virtualcities.-com/ons/recipe.-htm"
S(Formatted for MC6):
"11-09-2000 by Joe Comiskey - jcomiskey@krypto.-net"
Yield:
"4 quarts"
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Per Serving (excluding unknown items): 2694 Calories; 227g Fat (76.5% calories from fat);
141g Protein; 16g Carbohydrate; 8g Dietary Fiber; 386mg Cholesterol; 7474mg Sodium.
Exchanges: 1 Grain(Starch)-; 18 1/2 Lean Meat; 33 Fat.
NOTES : Specialty Recipe from Chateau Victorian, Santa Cruz, CA
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0