Hello Chili Recipe

[Guest guest]

Hello group, I'm Ron I have, as you might guess a chilli recepie, very simple,

if you dont soak your own pinto beans. I however, when time allows do.. You may

or may not add rice, I like it both ways.

One can large pinto beans

one bag of minute microwave rice-cooked in microwave or boil your own-Brown or

White

 one small onion, chopped

One can Mexican stewing tomatoes

One small Bell pepper, chopped-

One or two can's of Ortega chillies

Pinch of salt and a small amount of ground black pepper, one tea spoon of

(peprika)?

Smashed cloves of garlic two maybe 4 or powdered.

Secret ingridient-two tea spoons of Coriander Powder or crush your own, tis a

mustttttttt.

simmer fifteen minutes or so. eat with flour or corn tortillas

 

 

 

 

 

 

[Guest guest]

Oh Yeah !

Chili is a favorite of mine and I have a bag of fresh Pinto Beans right off the

farm just waiting to be made into chili and refried for burritos.

 

And you shared your " secret ingregient? " I must admit I've never used

Corriander in my Chili but I'm taking your word for it that it is a " musttt. "

I'll try it.

Ever since Donna sent a sample of roasted Paprika to me I use it in everything.

And I love the flavor.

 

It snowed a couple days ago and is freezing at night so it's a perfect time for

chili.

Thanks for the recipe

Deanna in Colorado

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Ronald Stanford <ronaldleeme wrote:

> Hello group, I'm Ron I have, as you might guess a chilli recepie, very simple,

[Guest guest]

Snow??? The thought makes me cold! I consider it a good year if we make it to

Thanksgiving without snow, I can't imagine snow mid-October. Every year I

complain about the snow, and every year I am still here, no plans to leave

anytime soon. I love New Hampshire.

 

Michelle (in NH)

 

--- On Mon, 10/12/09, genny_y2k <genny_y2k wrote:

 

 

genny_y2k <genny_y2k

Re: Hello Chili Recipe

 

Monday, October 12, 2009, 3:28 PM

 

 

 

 

 

 

Oh Yeah !

Chili is a favorite of mine and I have a bag of fresh Pinto Beans right off the

farm just waiting to be made into chili and refried for burritos.

 

And you shared your " secret ingregient? " I must admit I've never used

Corriander in my Chili but I'm taking your word for it that it is a " musttt.. "

I'll try it.

Ever since Donna sent a sample of roasted Paprika to me I use it in everything.

And I love the flavor.

 

It snowed a couple days ago and is freezing at night so it's a perfect time for

chili.

Thanks for the recipe

Deanna in Colorado

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Ronald Stanford <ronaldleeme@ ...> wrote:

> Hello group, I'm Ron I have, as you might guess a chilli recepie, very simple,