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L.J's Chili Con Carne Y Judia

4 pounds stewing beef
2 pounds pork
3 cans red kidney beans
1 can pinto beans
38 ounces white kidney beans, canned
3 cans brown beans
1 can tomato paste large
1 cup ketchup
2 large green bell peppers
2 large sweet red bell peppers
1 tablespoon black pepper
1 tablespoon salt more or less
1/2 cup chili powder
1 cup potatoes mashed *
1/4 each bananas mashed *
1 tablespoon lemon juice
1 quart tomatoes canned, peeled
1 tablespoon hot chili peppers crushed
2 tablespoons molasses
2 teaspoons cumin seeds ground
1 teaspoon coriander seeds
1 teaspoon paprika hungarian
1 teaspoon oregano
1 teaspoon cayenne pepper
3 large spanish onions
3 cans mushrooms button (8 oz ea.)


Slice the plantain into 1/4 inch pieces. Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night. Remove the meat and brown in a skillet. Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hours. Next stir in your beans and cook slowly for one more hour. Do not cook with the lid on the pot as the chili will not "thicken". If chili is not thick enough you can add flour (corn) mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.

Source: recipeland.com