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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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In Mexico, chili is made from vegetables, including various chili peppers, and seasonings. Chili con carne (with meat) has meat added, and chili beans have beans. We in the U.S. have generalized chili to mean almost anything with chili powder in it. I got this recipe 40 years ago from a Mexican lady that was almost my mother-in-law, and she was a great traditional cook. Learned by watching because my Spanish is a little lacking. Ingredients:
2 lbs large dried red kidney beans |
2 cups onions, finely diced |
3 tablespoons garlic, finely diced |
1/4 lb smoked bacon, medium chop |
2 tablespoons chili powder (to taste) |
5 cups beef broth |
1 lb ripe roma tomato, finely diced |
1 teaspoon oregano |
1 teaspoon cumin |
1 teaspoon coriander |
salt |
pepper |
Directions:
1. Sort and wash beans.
2. Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
3. Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
4. Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
5. You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
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