Title: Chili with pinto beans
 Categories: Chili, Main dish, State fair
      Yield: 20 Servings
 
           Mrs Leo Gordon
           BEST OF SHOW
      5 lb Chuck; coarsely ground
      7 cl Garlic
      1 lg Sweet pepper
      1 lg Onion; chopped
      1    Celery stalk; chopped
     12 oz Can tomato paste
     15 oz Can Hunt's Tomato Sauce
           -Special
      2 c  V-8 juice
      2 ts Chili peppers; crushed
      3 ts Salt
      1 ts Black pepper
    1/3 c  Chili powder
      3 c  Water
      4 c  Beef broth
      1 tb Paprika
      3 ts Ground cumin

MMMMM---------------------------BEANS--------------------------------
      3 c  Dry pinto beans
      2 qt Water
      2 ts Salt
      1 ts Pepper
      6 oz Can tomato paste
      1    Beef bouillon cube
      1 tb Chili powder
      1 md Onion; chopped
      2 tb Honey
 
  In a large skillet, brown meat, stirring often.  Using blender,
  combine garlic, sweet pepper, onion, celery, tomato paste, tomato
  sauce, cocktail juice, chili pepper, chili powder, salt and pepper.
  Blend this mixture well ad add to browned meat.  Pour in water and
  broth and cook slowly for 3 hours.  Add paprika and cumin. Then add
  cooked beans.
  
  BEANS: Cook beans in water over medium heat for 1 hour. Combine
  remaining ingredients and cook on low heat until done, about 2 hours.
  Add beans to chili. Margaret Garland