A Good Recipe for Beans and Chili

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
  • 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.



2 thoughts on “A Good Recipe for Beans and Chili”

  1. You mention tomatoes, but don’t specify the type or quantity in the ingredient list, only tomato sauce. I sometimes use canned tomato puree, but more often canned whole tomatoes, one 26-oz. can, we like the Goya brand, added during the last 30 minutes of cooking. If you have fresh tomatoes from your garden, add one large or several small Jitomate, San Marzano or Roma tomatoes per person, cut into one-inch chunks, added earlier with the peppers.

  2. Instead of adding masa flour to thicken up my chili, I just use those “left-over” tortilla chip crumbs at the bottom of the bags, crush them up fine and dump them in the last 20 minutes of cooking.(Save them up in a zip-loc until I get about a cup’s worth, then crush them with a rolling pin into crunchy “masa” flour.) I also don’t add ANY salt, and let the salt from the crushed up chips salt the chili. Adds a VERY creamy texture to my chili, Yummy recipe, Thanks! We also add our roasted Hatch chiles that we freeze after roasting, for an extra kick (mild to medium) in the chili. We like ours THICK, with sour cream, cheese, chives and/or fresh chopped white onions on it. Personally, my favorite is the standard crushed up saltines in my chili, have done it that way since I was a kid. See no reason to change now…”old dog” kind of a thing.

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