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.
- 453.59 g dry red kidney beans
- 226.79 g dry pinto beans
- 1892.72 ml 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
- 9.85 ml salt
- 9.85 ml black pepper
- 2 large bay leaves
- 14.79 ml oregano
- 14.79 ml crushed basil
- 4.92 ml rosemary
- 453.59 g lean ground beef
- 453.59 g ground pork
- 2 (396.89 g) canchopped green chilies
- 2 (1587.57 g) can stewed tomatoes, undrained and chopped (DO NOT add until the beans are done. The acid will prevent the beans from becoming soft)
- 9.85 ml celery seeds
- 44.37 ml chili powder (more to taste)
- 44.37 ml cumin (more to taste)
- 14.79 ml crushed red pepper flakes
- 1 bottle beer
- 14.79 ml 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.