In 1972, Linda and Rick moved to Virginia. We often got together with them for evenings of “Chili and Bridge”, both in Virginia and later in Pittsburgh when we all lived there. This is also better the second day.
3 T butter
3 medium onions
1 ½ pound ground beef
1 large can tomatoes
6 oz tomato paste
½ c beer
1 t salt
¼ t tobacco
2 T chili powder
1 large can kidney beans
Brown onions and beef in butter. Add all but beans. Simmer 45 minutes. Add beans. Simmer 15 minutes longer.
Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews
This is a meal in itself along with French bread in the wintertime. Better the second day. It is known in our family as “Belly Button Soup” because Shannon has a “thing” about that word and when she first saw garbanzo beans, she went crazy because they looked like belly buttons.
1 pound dried garbanzo beans
2 pounds potatoes
½ pound bacon
2 onions
2 ham hocks
2 beef soup bones (I’ve left these out and it is still good)
Few shakes of Bijol
1-2 cans of chorizo
Soak beans overnight in enough water to cover. Drain. Put beans, beef, and ham bones into a very large pot with lots of water (Jeannie says 4 quarts, but I’ve never found a pot big enough). Bring to boil, then reduce to simmer. Fry chopped bacon and onion and add to soup. Add salt and enough Bijol to make broth pale yellow. Simmer several hours. About two hours before dinner, add potatoes (in eighths) and sliced chorizo (remove lard first).
Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews
Put a quart of cooked tomatoes in kettle, heat with one tablespoon sugar. Fry one small onion and throw into kettle, than fry 1 lb hamburger steak, browned lightly. Put in kettle with little salt and cook slowly for about an hour, putting about ½ tsp chili powder in shortly before it’s done. Stir often so it won’t burn. One medium can red kidney beans goes in, also.
Posted in Lollie's Recipes, Original Cookbook, Soups and Stews
Tagged ground beef, tomato