Ingredients
3 cups onions, chopped
3 garlic cloves, minced
1/4 cup vegetable oil
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cans (28 ounces each) tomatoes, chopped with their juices
3 cans (16 ounces each) pinto beans, drained and rinsed
2 cans (13 3/4 ounces each) beef broth
1/4 cup GOLDEN BLOSSOM HONEY
5 to 6 drops of Tabasco sauce
1 tablespoon cider vinegar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large saucepan cook onion and garlic in oil over medium heat, stirring until onion is softened. Add chili powder, cumin, allspice and cloves. Simmer for 1 minute.
Add tomatoes with juice, pinto beans, broth, honey and Tabasco. Simmer, partially covered, stirring occasionally for 1 ½ hours. Stir in vinegar and serve.
Serves: 8
Add tomatoes with juice, pinto beans, broth, honey and Tabasco. Simmer, partially covered, stirring occasionally for 1 ½ hours. Stir in vinegar and serve.
Serves: 8
