Mexican Chili Beans
- Ready In:
- 24mins
- Ingredients:
- 12
- Yields:
-
3 quarts
- Serves:
- 8-10
ingredients
- 907.18 g large dried red kidney beans
- 473.18 ml onions, finely diced
- 44.37 ml garlic, finely diced
- 113.39 g smoked bacon, medium chop
- 29.58 ml chili powder (to taste)
- 1182.95 ml beef broth
- 453.59 g ripe roma tomato, finely diced
- 4.92 ml oregano
- 4.92 ml cumin
- 4.92 ml coriander
- salt
- pepper
directions
- Sort and wash beans.
- 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.
- 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.
- Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
- You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
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