Cathy's Cha Cha Chili
Originally this recipe came from my father-in-law which had started from a Goya Bean recipe booklet. For the Safari we
multiple every thing to come up with about 18 qts.
4-cans Goya Black Beans, undrained
2-8oz cans tomato sauce
chili powder 6 tbsp
2-lb each of:
-pork in ½ cubes
-beef chuck in ½ cubes
½ c red wine
2 tsp of dry mustard
4 cloves of garlic
½ c olive oil
1 tsp Cumin
4 onions, chopped
black pepper to taste
4oz can jalapeno, seeded and minced
In large heavy casserole, heat oil and saute onions and pepper. Add meat and brown lightly. Add remaining ingredients
except beans and simmer 30-45 minutes. Add beans, cover and simmer 30 minutes.
Yield 8-12 servings. You can always add more beans to make it go further and more jalapeno's for spice, but remember,
you can't take them out once it's too hot! I also add some "Hot Sauce" to kick it up a little. Remember also that
it's hotter the next day.
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