Tear-jerker Chili
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 354.88 ml dried pinto beans (or 3 cups canned beans, rinsed and drained)
- 1 onion (chopped)
- 1 bay leaf
- 4.92 ml salt
- 946.36 ml water
- 14.79 ml olive oil
- 453.59 g ground beef
- 414.03 ml onions (chopped)
- 29.58 ml garlic (minced)
- 1 green pepper (chopped)
- 2 jalapeno peppers (chopped)
- 9.85 ml oregano
- 14.79 ml cumin
- 1.23 ml cayenne pepper
- 9.85 ml salt
- 2 bay leaves
- 59.16-73.94 ml chili powder
- 566.99 g can chopped tomatoes
directions
- Soak dried beans overnight in enough water to cover.
- Drain beans and put in a large pot, reserving liquid.
- To the beans add, onion, bay leaf, salt and 4 cups water.
- Cook over med-high heat for 45.
- Beans should be tender but not mushy.
- Drain beans and reserve liquid.
- In a large skillet over med-high heat, brown ground beef in 1 tsp oil.
- Add 2 tsp oil to large pot and heat.
- Saute the onions, garlic, and peppers for ten minutes.
- Add spices, saute five minutes longer.
- Add meat, tomatoes, beans and cook for 45 minutes.
- If chili is too dry, add (one cup at a time) the liquid reserved from beans and bring to a boil.
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RECIPE SUBMITTED BY
HoosierMomOf5
United States