Serves: 5
Total Calories: 723
Yield: 4 quarts
Place beans in a Dutch oven; cover with water and soak overnight. The next morning, drain water; cover beans with fresh water and cook over medium-low heat until nearly tender. In a skillet over medium heat, sauté onions and green peppers in half of the margarine and oil. Add remaining margarine and oil; sauté beef and pork until browned. Drain; add meat mixture and remaining ingredients to beans in Dutch oven. Simmer for one to 1-1/2 hours, until beans are tender. Skim off any fat before serving.
Tip: Don't worry if you forgot to soak the dried beans overnight! Use the quick-soak method…cover beans with water in a large saucepan and bring to a boil for 2 minutes. Remove from heat, cover and let the beans stand for 2 to 4 hours. Ready!/i>
This WWII Mess Hall Chili recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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