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Chile con Carne

  • 1 pint dried Lima beans
  • 1 lb solid, lean beef
  • 2 ounces sweet fat or suet
  • 1 red pepper, cut in rings
  • 1/2 onion, shaved
  • Salt
  • 1/2 tsp mustard
  • Vinegar
  • Dash of Tabasco sauce
Soak the dried Lima beans overnight. When you awake the next day, arrange in the bean pot with the beef, sweet fat or suet, red pepper, and shaved onion.

Cover with water and season with salt, mustard wet up with vinegar and a dash of Tabasco sauce.

Bake slowly in a oven heated to 350F at 350°F for 3-4 hours.

A Mexican recipe.
Submitted by Tess M Jun 20, 2010 15 min 30 min 45 min

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