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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A hearty chili made for cold winter days! The combination of black and pinto beans give the chili great flavor ... and much more fiber! Leftovers can be made into stacked enchiladas. My kids love this recipe! Ingredients:
1 cup black beans, soaked 6 hours, drained |
2 cups pinto beans, soaked overnight, drained |
1 pound lean ground beef |
1 chopped sweet onion |
2 cloves garlic, crushed |
1 tablespoon salt |
1/4 cup flour |
2 tablespoons chili pepper, mild |
1 tablespoon chili pepper, medium to hot |
Directions:
1. In large stock pot, add drained and washed black and pinto beans. Add 6 - 8 cups water and heat to boiling. Lower heat to medium-low and cook until pinto beans are just tender. Usually takes anywhere from 3 to 5 hours.
2. Meanwhile, pan fry the beef. When nearly done, add the chopped onion, crushed garlic, and salt(or seasoning of your choice) until onions are transparent. Drain.
3. Add beef mixture back into pan and turn on medium-high heat. Add the flour and stir. Add the chili powder and stir. Then gradually add enough water to just cover the beef mixture. Cook, stirring often, until boiling. Turn down heat to medium-low and simmer, covered, for about 15 minutes.
4. I like to add my chili mixture to the beans about an hour before the beans are done so the flavor really cooks into them. However, some people like to add the chili to their beans separately.
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