Texas Chili Beans

Ingredients

  • 1 lb dry pinto beans, picked over for rocks and bad beans,rinsed,and drained
  • 2 teaspoons salt, twice
  • 2 -3 slices bacon, diced
  • 2 tablespoons extra virgin olive oil
  • 1 lb chuck steaks or 1 lb chuck roast, trimmed and cubed
  • 1 lb chuck roast, trimmed and cubed
  • 1 lb lean coarsely ground beef (chili grind)
  • + 13 more ingredients
    • 2 -3 tablespoons masa harina (mexican corn flour) or 2 -3 tablespoons flour
    • 2 -3 tablespoons flour
    • 3 -4 cups coarsely chopped onions
    • 5 -6 cloves garlic, minced
    • 2 (28 ounce) cans peeled diced tomatoes
    • 1 (14 ½ ounce) can chicken broth or 2 cups water
    • 2 cups water
    • 2 -3 tablespoons chili powder, more to taste
    • 1 -3 teaspoon oregano, preferably mexican oregano,lightly crushed
    • 3 quarts water, twice
    • 1 (4 -8 ounce) can diced green chilies
    • ½ teaspoon ground cumin, more to taste
    • 1 -2 teaspoon sugar

1 Soak beans overnight in 3 quarts water and 2 Tsp salt. 2 Discard water. 3 Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente. 4 This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili. 5 Drain, dis...

View full recipe at SpringPad

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