Now I love beans, especially chili with beans. The last few days I have been working on a new recipe for a chili cook-off. I started out by cooking the beans and the chili separately. I cook the beans ahead of time and get them to where they are almost soft. One rule to follow when cooking beans is to never add salt or seasoning until the last ½ hour. If you add seasoning to soon the beans will not soften as quick.
Once the beans are almost cooked, I set them aside and make the chili. The ingredients consist of
- Two pounds of lean beef
- Two tablespoons lard or bacon grease
- One large chopped onion
- One clove of minced garlic
- Four Tablespoons of red chili powder
- One teaspoon of cumin powder
- One teaspoon of paprika
- Two whole cloves
- Salt to taste
- One 8 ounce can of tomato sauce
- One 26 oz can of whole tomatoes
- Three cups of water
- Two tablespoons of Masa flour
- Jalapenos, habaneros or other peppers to taste
First, start out by browning the beef in the lard along with the onions and garlic. Next, add the red chili powder, cumin powder, paprika, cloves and salt. Now is the time to add the chopped up jalapenos, habaneros or other peppers if you are feeling brave. Cover and cook on a low heat for about ½ hour. Now add the tomatoes and water, cook on low heat for another 30 minutes.
How many beans to add is always a question? I just add them until it looks right for me. So I suggest you do the same and then simmer until done. If they are not thick enough, for your tastes add the masa flour to thicken it.
Now serve the chili with some good tortillas or cornbread and you have one of my favorite meals.