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Ingredientes
- Ingredients:
- 1/4 cup dry Great Northern beans
- 1/4 cup dry red kidney beans
- 1/4 cup dry black beans
- 1/4 cup dry pinto beans
- 1/4 cup dry garbanzo beans
- 1/4 cup dry split peas
- 1/4 cup dry red lentils
- 1 bay leaf
- 6 cloves garlic, peeled and chopped
- 6 cups water
- 6 medium tomatoes
- 1 large bell pepper
- 2 serrano peppers
- 1 lb ground beef
- 1 medium onion
- 2 celery stalks
- 3 cups beef broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp seasoned salt
Direcciones
- Directions:
- At least two hours before you plan to eat, place dry beans in a colander and rinse well. Add beans, bay leaf, half the garlic and 6 cups of water to your Swiss Diamond Chili Pot over medium-high heat. Bring to a rolling boil, then reduce to a simmer, cover the pot and cook for about 90 minutes or until the larger beans are tender.
- Cut the tomatoes and peppers in half, removing stems and the insides of the peppers. Place tomatoes and peppers on a Swiss Diamond Roasting Pan, cut side down. Move an oven rack to the highest position and turn on the broiler. Broil until skins are blistered and blackened, about 5-10 minutes. Rotate the pan every 3-5 minutes, so they roast evenly.
- Allow the tomatoes and peppers to cool while you preheat a large Swiss Diamond Fry Pan over medium-high heat. Brown the ground beef until almost no pink is left. Drain off any fat. Add remaining garlic, onions and celery, and sauté until onions are translucent. Remove from heat.
- When the beans are tender, drain the beans into a colander and rinse. Pour the beans back into the Swiss Diamond Chili Pot, add the ground beef mixture, broth and seasonings. Remove and discard skins from roasted veggies, and chop the tomatoes and bell pepper. Add tomatoes and peppers (with juices) to pot and stir to mix. Reduce heat, cover, and simmer for 15 - 20 minutes, stirring occasionally. Remove the bay leaf and add seasonings to taste. Serve topped with shredded cheese, sour cream, and chopped green onion.
