Recipe by Karen From Colorado
A great crowd pleasing meal for anytime of the year but especially nice when it's cold and blowing outside. I like mine served over cooked speghetti pasta and topped with cheese or just in a bowl with some cheese and crackers. Like many others, I do like beans in my chili. I won $50 with this recipe in a contest in Colorado. Never ever add tomatoes to uncooked dry beans. They will not soften due to the acid in the tomatoes. They must be added AFTER the beans are done cooking.
- 1 lb dry red kidney beans
- 1⁄2 lb dry pinto beans
- 8 cups water, plus additional water when beans are getting low (watch closely so they do not boil dry)
- 1 large onion, diced
- 1 head garlic, minced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 large bay leaves
- 1 tablespoon oregano
- 1 tablespoon crushed basil
- 1 teaspoon rosemary
- 1 lb lean ground beef
- 1 lb ground pork
- 2 (7 ounce) canschopped green chilies
- 2 (28 ounce) cans stewed tomatoes, undrained and chopped (DO NOT add until the beans are done. The acid will prevent the beans from becoming soft)
- 2 teaspoons celery seeds
- 3 tablespoons chili powder (more to taste)
- 3 tablespoons cumin (more to taste)
- 1 tablespoon crushed red pepper flakes
- 1 bottle beer
- 1 tablespoon sugar (to cut tomato acid)
Directions See How It's Made
- Wash dry beans well.
- Fill a large pot with the 8 cups of water.
- Add the dry beans, garlic, onion, salt and pepper, bay leaves, oregano, basil and rosemary leaves.
- Simmer until beans are done, (about 2 hours) adding more water as needed (dry beans will use a lot of water) In the mean time, brown beef and pork, drain well and set aside; add to beans when they are done.
- Add green chilies, tomatoes with juice, celery seed, chili powder, cumin, red pepper flakes, beer, and sugar.
- Simmer 30 minutes to blend the flavors.