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Correo Electrónico
Add a photoI have worked on this recipe a little here and a little there for the last 30 years, and finally everyone that tries it said this is as good as it gets, and leave it alone.
Great tasting chili, with just the right amount heat to make it good chili, but not enough heat to ruin the dinner.
Ingredientes
- 2 Cups Small Dry Red Beans (Washed and Picked Over)
- 2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)
- 1 Lbs. Lean Ground Pork
- 1 Whole Green Bell Pepper (Coarsely Chopped)
- 1/4 Cup Garlic (Coarsely Chopped and Slightly Crushed)
- 2 Large White or Cooking Onions (Coarsely Chopped)
- 3 Tbls. Chili Powder
- 2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
- 1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
- 1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
- 1 tsp. Paprika
- 1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)
- 1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)
- 1 tsp. Ground Sage
- 1/2 tsp. Ground Cloves
- 1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)
- 1/8-1/4 tsp. Cayenne Pepper
- Salt To Taste (1 tsp. Is A Good Starting Point)
- 1 1/2 Cups Tomato Puree or Paste (Tomato Sauce Makes The Chili Too Runny)
- 1 1/2 Quarts Bean Stock (From Cooked Beans)
- (If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistency.)
Direcciones
- In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.
- In A 3 Inch Deep Iron Skillet (I Use A #8, 10 ½â Chicken Fryer Skillet), Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomato Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.) Reduce Heat, Cover and Simmer 12 Hours Or So, Adding Bean Stock As Necessary. (I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Ok.)
- In A Large Pot (The Bean Pot Is What I Use), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.
- Nice warmth, wonât ruin your tongue or taste buds!
- Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.
- Serves 8 to 10 People
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 590 | |
| Calories from Fat 274 | 46% |
| Total Fat 30.48g | 38% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 1.07g | |
| Cholesterol 118mg | 39% |
| Sodium 336mg | 14% |
| Potassium 1485mg | 42% |
| Total Carbs 36.73g | 10% |
| Dietary Fiber 14.5g | 48% |
| Sugars 3.91g | 3% |
| Protein 43.32g | 69% |
