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Chili, Hungarian-Style (M, TNT)
Source: Self
Serves: 4 to 6

1 cup small white beans or navy beans
1 cup kidney beans
1 tbsp. oil
1 onion, chopped or diced
1 green pepper, seeded, veined, cut lengthwise into strips and then crosswise into small strips
1 pound stew meat, cut into 1" pieces, or a bit larger if it's a bad arthritis day
1 can crushed tomatoes with all the juice
Garlic, fresh (crushed) or powdered, to taste
1 tbsp. sweet Hungarian paprika
1/4 tsp. hot Hungarian paprika or chili powder or hot sauce to taste
Salt or herb mixture

Put the beans in a large saucepan, fill the pot with water, bring to a boil and boil vigorously for a few minutes. Turn off the light and let stand for a good hour while you read your e-mail. When the beans have expanded somewhat and the water has turned brownish, separate the beans from the liquid using a colander or just a slotted spoon.

In a large heavy pot, sauté the onion in the oil until it is soft and yellow. Add the pepper and sauté until it softens a little. Add the meat and sear it quickly on all sides. Add the can of tomatoes and the rest of the ingredients. Bring to boil, then reduce heat, cover and simmer until the meat is soft. All the other ingredients will be nicely blended with just a little stirring now and then.

1. Can be made with canned beans, but they have to be added when the meat is soft, so some cooked-in flavor is lost.

2. For a more liquidy dish, add 1 6-ounce can of tomato juice at whichever point you decide you need it.

3. Add hot peppers or substitute them for the green pepper if you can take the heat.

Poster's Notes:
You can use more or less of any ingredient, and you can double the recipe, or just use more meat, or less meat and more beans, or try other kinds of beans like pink beans or pea beans. This recipe allows for creativity.

I devised this for my picky Hungarian husband. We both think it's delicious.

Posted by Carolyn C. Gilboa

Nutritional Info Per Serving: N/A