 |
Prep Time: 900 Minutes Cook Time: 240 Minutes |
Ready In: 1140 Minutes Servings: 10 |
|
This is my husband's recipe for chili. He worked hard to get ideas for the different ingredients from his friends in Mexico. He won his first chili cook-off with this recipe. Prep times does not include soaking beans overnight. Ingredients:
1 lb dry pinto beans |
water |
1 small onion, chopped |
2 garlic cloves, thinly sliced |
2 lbs chorizo sausages |
1 large onion, chopped |
4 medium fresh tomatoes, chopped |
2 chili peppers, finely chopped |
salt, to taste |
Directions:
1. Let beans soak overnight in plenty of water.
2. Put soaked beans, 1 small chopped onion and 2 cloves garlic (sliced) into a large pot with enough water to cover everything.
3. Bring to boil and cook until the beans are just opened and soft (about 1 1/2 to 2 hours). May need to add water occasionally.
4. In a large pan, fry the chorizo for about 8 minutes.
5. Add the large chopped onion and the 4 chopped tomatoes and cook for a few minutes.
6. Add the chopped chili peppers and salt (to taste) and cook until well done.
7. Mix the beans with the meat mixture and put in a covered pot with about 1 cup water (more if you like it thinner) and simmer an hour or more.
|
|