INGREDIENTS
For the beans
25 lb sack of pinto beans
5 cloves garlic, diced
7 large onions, diced
1 tsp allspice
2 tbsp Italian seasoning
1 1/2 tsp oregano
2 tbsp rosemary
1 1/2 tsp thyme
1 tbsp pepper
2 tbsp salt, or to taste
1 1/2 tsp marjoram
1 1/2 tsp tarragon
3 bay leaves
1 tbsp poultry seasoning
1 tsp tabasco
1 cup Worcestershire
1 1/2 tbsp cumin
1 1/2 tsp Beau Monde seasoning
1/2 bottle Pico Pica sauce
1/2 cup paprika
For the meat
20 lb ground beef (or meat of your choice)
3 squares or 6 chips Hershey's bitter baking chocolate
10 lb can of Las Palmas Chili sauce
10 lb can of tomato purée
10 lb can of water
1/2 bottle of a fifth of tequila
seasonings as for beans
DIRECTIONS
Note: this vintage recipe was designed to be served at a community barbecue. Simply adjust the measurements for a smaller crowd.
Wash and soak beans in a large pot to boil. Add all the other ingredients and cook until tender. Brown well 20 pounds of meat. Add the same seasonings as for beans, including more garlic and onions. All all the other ingredients. Simmer well and add to cooked seasoned beans, and cook together slowly.
