 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 14 |
|
This serves a lot, so feel free to half the recipe. This is not overly hot unless you add the optional jalapenos and cayenne pepper. Prep time does not include the 8 hours to soak the beans. Ingredients:
1 lb dried pinto bean |
6 cups water |
1 1/2 lbs ground chuck |
1 cup onion, chopped |
1 cup green pepper, chopped |
3 garlic cloves, minced |
1 (28 ounce) can whole tomatoes, undrained and chopped |
1 (10 1/2 ounce) can beef broth, undiluted |
1 (6 ounce) can tomato paste |
3 tablespoons chili powder |
2 tablespoons dried oregano, crushed |
1 tablespoon ground cumin |
1/4 teaspoon ground cayenne pepper (optional) |
2 jalapeno peppers, seeded and chopped (optional) |
cheddar cheese, shredded |
sour cream |
avocado, peeled and diced |
green onion, sliced |
Directions:
1. Sort and wash the beans; place in a large Dutch oven. Cover with water 2 inches above the beans; let soak for 8 hours.
2. Drain the beans; add 6 cups of water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Drain the beans, reserving 2 1/2 cups liquid. Set beans and liquid aside.
3. Cook the ground chuck, onion, green pepper, garlic, and chopped jalapenos (if using) in a skillet until the meat is browned, stirring to crumble the meat; drain well.
4. Stir in the tomatoes and the remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
5. Stir in the reserved beans and liquid. Cover and simmer an additional 1 to 2 hours, stirring occasionally.
|
|