Instructions: 1. PICK OVER AND WASH BEANS THOROUGHLY. COVER WITH WATER; BOIL 2 MINUTES; TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO A BOIL; ADD SALT. ADD MORE WATER TO COVER. SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. DO NOT DRAIN. SET ASIDE FOR USE IN STEP 4.

2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.

4. DRAIN BEANS; RESERVE BEANS AND BEAN LIQUID. COMBINE TOMATO SAUCE MIX, BASIC WITH 3 QT COLD WATER; MIX UNTIL SMOOTH. COMBINE RESERVED BEAN LIQUID AND BOILING WATER TO MAKE 1 GAL. ADD TO SAUCE MIXTURE, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL; SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS NECESSARY. ADD BEANS AND BEAN MIXTURE; STIR, BRING TO A SIMMER; SIMMER ABOUT 30 MINUTES.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. 01100.

NOTE:

5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE:

6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 29 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY E USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE:

7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1 CUP (9 O

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