Beef Chili with Navy Beans

Yields:	3-4 servings
Rate this Recipe

1	pound	navy beans
1	pound	stewing beef	lean, trimmed of fat and cut into 1/2 inch pieces
2	each	onions	cut into 1/2 inch pieces
1	tablespoon	garlic	chopped
1	tablespoon	chili powder
1	teaspoon	salt
2	tablespoons	tomato paste
1	large	tomato	cut into 1/2 inch pieces

Remove any stones from the beans and wash them thoroughly in a sieve.

Place the beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste, to mato and add 6 cups of water.

Bring to a boil, reduce the heat to very low and simmer 2 to 2 1/2 hours.

Very good, meat ended up very tender! I would suggest adding some more sauce about an hour before you take it out, besides that, it was very good.

Reviewed by tawniemarie