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Chili Beans
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2 Cups | uncooked pinto beans |
2 Lbs. | ground beef |
ground turkey, alternative | |
1/4 Lb. | chorizo, (5 little Bolitas) |
1 (8 oz.) can | tomato sauce |
2 Medium | diced onions |
2 | Stems green onions chopped |
1 Envelope | Lipton's onion soup mix |
1 Tsp. | season salt |
1 Tsp. | garlic salt |
1/4 Tsp. | pepper |
1 Can | El Pato sauce, (found in Hispanic food section at grocery store) |
Cook beans overnight in 8 cups of water with 2 teaspoons of salt. Brown the ground beef/turkey and chorizo, drain. Add in green onions and tomatoes. Add broth salts and pepper to taste. Pour 1 can of tomato sauce and 1 can El Pato sauce, then add soup mix envelope with a little of the bean juice. Cover and simmer for 15 minutes on warm heat. Then add rest of beans and rest of bean soup. Cover and simmer for 1/2 an hour on warm heat.
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